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Impact de la décongélation avant cuisson sur les propriétés sensorielles, la résistance au cisaillement et les caractéristiques de cuisson de la viande hachée.

Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties.

Auteurs : BIGNER-GEORGE M. E., BERRY B. W.

Type d'article : Article

Résumé

Patties from 6 commercial formulations were cooked to 71 °C from either the frozen state or after thawing for 24 to 27 h at 4 °C to eliminate the pink/red colour exhibited when cooked to 71 °C from the frozen state. Patties cooked from the thawed state increased in thickness during cooking, while patties cooked from the frozen state decreased in thickness during cooking. Thawing prior to cooling increased sensory evaluation scores except for patties made with carrageenan. Thawing not only eliminated the problem of pink/red after cooking but also improved sensory, shear force, and cooking properties of beef patties.

Détails

  • Titre original : Thawing prior to cooking affects sensory, shear force, and cooking properties of beef patties.
  • Identifiant de la fiche : 2001-1459
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 65 - n. 1
  • Date d'édition : 01/2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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