ハンバーグ様挽き肉試料の食感の識別および物性に及ぼす挽き肉粒度の影響

DOI

書誌事項

タイトル別名
  • Effect of the Granular Size of Ground Meat on the Sensory Distinction and Physical Properties of Meat Patties.

抄録

The effect of granular size on the physical properties and sensory distinction of samples was examined by perparing patties from three kinds of ground meat, i. e., beef, pork, and chicken, which had been passed through one of five plates with orifice diameters of 2.4, 3.4, 4.8, 6.8 and 9.6 mm.<BR>Measurements of the granular size of the raw meat grains and those of the meat grains after cooking indicated a contraction ratio due to cooking in the order of beef>pork>chicken. In addition, it was easiest with beef to distinguish the granular size of patties prepared from meat passed through different orifice diameters, and chicken was found to be the most adhesive.<BR>The juice in thawed meat patties with a large granular size was retained to a greater extent in cooked meat patties than that with a small granular size. There was also a difference in juice retention among the kinds of meat, that is, this being greater in the order of chicken>pork>beef. The shearing-breaking strain and cohesiveness of the cooked meat patties was significantly increased with increasing orifice diameter, beef showing the greatest changes in values from different orifice diameters. This suggests that the physical properties of beef ground through different orifice diameters are easier to distinguish than those of pork and chicken.<BR>The results of the sensory evaluation show that the coarseness of the meat, hardness, elasticity, and nikuryukan (size and amount of meat-like granules) were distinguishable to some extent with each kind of meat patties prepared by using different orifice diameters. It is also shown that there was difference in distinguishability according to the kind of meat, i. e., beef≥pork≥chicken. We thus verified the distinguishability by size measurements of the meat grains and physical measurements of the cooked meat patties.<BR>Nikuryukan, which is a sensory index of meat granular size, is shown to be 98% predictable by two physical properties, namely the ratio of dripping of a meat patty before and after cooking, and the water-holding capacity of a thawed meat patty. The granular size was distinguishable when the volume ratio of the meat grains was larger than 1.2-1.5.

収録刊行物

  • 日本家政学会誌

    日本家政学会誌 45 (8), 697-708, 1994

    一般社団法人 日本家政学会

詳細情報 詳細情報について

  • CRID
    1390282681308939648
  • NII論文ID
    130003705707
  • DOI
    10.11428/jhej1987.45.697
  • ISSN
    18820352
    09135227
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

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