Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland.
Meat Sci. 2012 Aug;91(4):460-5. doi: 10.1016/j.meatsci.2012.02.032. Epub 2012 Mar 6.
The interactive effects of varying levels of salt and fat on the sensory and physiochemical properties of beef patties were investigated. Twenty beef patties with varying levels of fat (30% 40% 50% 60% w/w) and salt (0.5%, 0.75% 1.0% 1.25% 1.5% w/w) were manufactured. All samples were assessed instrumentally for colour, moisture, fat, cooking loss and texture profile analysis. Sensory consumer evaluation was conducted using 25 consumers. The consumers rated each coded product, in duplicate, in terms of colour, texture, tenderness, juiciness, salt, taste, meat flavour, off flavour and overall acceptability. The data indicate that the most consumer acceptable beef patty was that containing 40% fat with a salt level of 1%. This is a 20% decrease in fat and a 50% decrease in salt levels when compared to commercial patties available in Ireland and the UK.
研究了盐和脂肪含量变化对牛肉饼感官和理化性质的交互影响。制作了 20 个不同脂肪（30%、40%、50%、60%w/w）和盐（0.5%、0.75%、1.0%、1.25%、1.5%w/w）含量的牛肉饼。对所有样品进行了颜色、水分、脂肪、烹饪损失和质地剖面分析的仪器评估。使用 25 名消费者进行了感官消费者评估。消费者对每个编码产品进行了两次评估，评估标准为颜色、质地、嫩度、多汁性、盐度、味道、肉味、异味和整体可接受性。数据表明，消费者最能接受的牛肉饼是脂肪含量为 40%、盐含量为 1%的牛肉饼。与爱尔兰和英国市场上的商业牛肉饼相比，这种牛肉饼的脂肪含量降低了 20%，盐含量降低了 50%。
