Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

Raija-Liisa Heiniö, Annikka Mustranta, Martina Lille, Raija Lantto, Kati Katina, Liisa Lähteenmäki

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Abstract

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.
Original languageEnglish
Title of host publicationState-of-the-Art in Flavour Chemistry and Biology
Place of PublicationGarching
Pages469-472
Publication statusPublished - 2005
MoE publication typeA4 Article in a conference publication
Event7th Wartburg Symposium on Flavour Chemistry &​ Biology - Eisenach, Germany
Duration: 21 Apr 200424 Apr 2004

Conference

Conference7th Wartburg Symposium on Flavour Chemistry &​ Biology
CountryGermany
CityEisenach
Period21/04/0424/04/04

Fingerprint

flavor
texture
microwave ovens
patties
protein-glutamine gamma-glutamyltransferase
enzymatic treatment
enzymes
dough
proteinases
experimental design
heat

Cite this

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). Garching.
Heiniö, Raija-Liisa ; Mustranta, Annikka ; Lille, Martina ; Lantto, Raija ; Katina, Kati ; Lähteenmäki, Liisa. / Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. State-of-the-Art in Flavour Chemistry and Biology. Garching, 2005. pp. 469-472
@inproceedings{3c5c5dc9fc4f4ec2a735cc903abff645,
title = "Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers",
abstract = "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.",
author = "Raija-Liisa Heini{\"o} and Annikka Mustranta and Martina Lille and Raija Lantto and Kati Katina and Liisa L{\"a}hteenm{\"a}ki",
year = "2005",
language = "English",
isbn = "3-00-015809-X",
pages = "469--472",
booktitle = "State-of-the-Art in Flavour Chemistry and Biology",

}

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. Garching, pp. 469-472, 7th Wartburg Symposium on Flavour Chemistry &​ Biology , Eisenach, Germany, 21/04/04.

Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. / Heiniö, Raija-Liisa; Mustranta, Annikka; Lille, Martina; Lantto, Raija; Katina, Kati; Lähteenmäki, Liisa.

State-of-the-Art in Flavour Chemistry and Biology. Garching, 2005. p. 469-472.

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

TY - GEN

T1 - Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers

AU - Heiniö, Raija-Liisa

AU - Mustranta, Annikka

AU - Lille, Martina

AU - Lantto, Raija

AU - Katina, Kati

AU - Lähteenmäki, Liisa

PY - 2005

Y1 - 2005

N2 - 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.

AB - 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.

M3 - Conference article in proceedings

SN - 3-00-015809-X

SP - 469

EP - 472

BT - State-of-the-Art in Flavour Chemistry and Biology

CY - Garching

ER -

Heiniö R-L, Mustranta A, Lille M, Lantto R, Katina K, Lähteenmäki L. Enzyme-aided modification of perceived flavour and texture of microwave-heated beefburgers. In State-of-the-Art in Flavour Chemistry and Biology. Garching. 2005. p. 469-472