Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.
Poult Sci. 2012 Sep;91(9):2316-23. doi: 10.3382/ps.2011-01747.
Burgers were prepared using duck surimi-like material (DSLM) with polydextrose added (SL) and DSLM with sucrose-sorbitol added (SS), and the properties of these burgers were compared with those of burgers made of chicken meat (CB) and duck meat (DB). Quality characteristics such as chemical composition, cooking loss, diameter shrinkage, color, and texture were measured. The DB had a lower moisture content (55.58%) and higher fat content (21.44%) and cooking loss (11.01%) compared with other samples, whereas CB, SS, and SL did not differ significantly in moisture (65.21-66.10%) and fat (10.42-11.16%) content or cooking loss (5.32-6.15%). The SS and SL were positioned below CB and above DB in terms of hardness, chewiness, and springiness. Ten trained panelists assessed the burgers using quantitative descriptive analysis. Among the burgers, CB had the greatest brightness of color, hardness, springiness, and chewiness. The SS had greater sweetness than the other burgers. Both SL and SS had significantly less animalic odor, meaty flavor, oiliness, juiciness, and saltiness compared with DB. The physicochemical and sensory characteristics of burgers prepared from DSLM approached those of burgers made of chicken.
汉堡采用添加聚葡萄糖的鸭肉鱼糜样制品（DSLM）（SL）和添加蔗糖-山梨醇的鸭肉鱼糜样制品（SS）制备，比较了这些汉堡与鸡肉（CB）和鸭肉（DB）汉堡的特性。测定了这些汉堡的化学组成、蒸煮损失、直径收缩、颜色和质地等质量特性。与其他样品相比，DB 的水分含量（55.58%）较低，脂肪含量（21.44%）和蒸煮损失（11.01%）较高，而 CB、SS 和 SL 的水分含量（65.21-66.10%）和脂肪含量（10.42-11.16%）或蒸煮损失（5.32-6.15%）没有显著差异。在硬度、咀嚼性和弹性方面，SS 和 SL 位于 CB 之下，DB 之上。10 名经过培训的品尝员使用定量描述性分析对汉堡进行了评估。在这些汉堡中，CB 的颜色、硬度、弹性和咀嚼性最好。SS 的甜度大于其他汉堡。与 DB 相比，SL 和 SS 的动物气味、肉味、油腻感、多汁性和咸味显著降低。由 DSLM 制备的汉堡的理化和感官特性接近鸡肉汉堡。
