Published in Scientific Papers. Series D. Animal Science, Vol. LXVI, Issue 1
Written by Paul Corneliu BOIȘTEANU, Diana Remina MANOLIU, Marius Mihai CIOBANU
The study was carried out to evaluate the quality of four beef burgers from two different anatomical regions (round and hind shank) that were manufactured in the USV Iasi Meat Processing Workshop. The technological process of obtaining the four types of burgers had as a specificity the addition of red lentil flour in two proportions (5 and 10%) and the adjustment of the proportions of added fat according to the level of added lentil flour (35 and 15% fat). The obtained products were evaluated physicochemically for color, chemical composition, cooking, and sensory parameters to determine the perception of the attributes appearance, aroma, juiciness, tenderness, aftertaste, and off-flavor. Samples with higher percentages of red lentil flour showed lower lightness, lower heat treatment losses, and less diameter reduction. The same samples demonstrated better water retention capacity after cooking, though the type of raw materials used also had an impact on this parameter. According to the sensory evaluation, the addition of lentil flour in combination with the fat content resulted in improved textural attributes (juiciness and tenderness) and the samples showed high acceptability.
[Read full article] [Citation]
