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

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 proceeding › Conference article in proceedings › Scientific › peer-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 language	English
Title of host publication	State-of-the-Art in Flavour Chemistry and Biology
Place of Publication	Garching
Pages	469-472
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

Conference	7th Wartburg Symposium on Flavour Chemistry & Biology
Country/Territory	Germany
City	Eisenach
Period	21/04/04 → 24/04/04

Cite this

@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",

note = "7th Wartburg Symposium on Flavour Chemistry & Biology ; Conference date: 21-04-2004 Through 24-04-2004",

}

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

T2 - 7th Wartburg Symposium on Flavour Chemistry & Biology

Y2 - 21 April 2004 through 24 April 2004

ER -

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

Abstract

Conference

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