Perceived flavour and texture attributes of ready-to-eat, stored beefburgers after microwave oven heating were studied by sensory descriptive profiling and instrumental texture profile. Based on an experimental design, three enzymes, each on three concentration levels, were added to the patty dough, improvement of the sensory quality of the beefburgers being the objective. The sensory profiles of the microwavable beefburgers could be modified by enzyme treatments. A roasted, crispy surface was generated using high exopeptidase activity containing protease alone or together with transglutaminase, and small exopeptidase addition alone balanced the flavour.
|Title of host publication||State-of-the-Art in Flavour Chemistry and Biology|
|Place of Publication||Garching|
|Publication status||Published - 2005|
|MoE publication type||A4 Article in a conference publication|
|Event||7th Wartburg Symposium on Flavour Chemistry & Biology - Eisenach, Germany|
Duration: 21 Apr 2004 → 24 Apr 2004
|Conference||7th Wartburg Symposium on Flavour Chemistry & Biology|
|Period||21/04/04 → 24/04/04|
Heiniö, R-L., Mustranta, A., Lille, M., Lantto, R., Katina, K., & Lähteenmäki, L. (2005). Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. In State-of-the-Art in Flavour Chemistry and Biology (pp. 469-472).