ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Turkey frankfurters formulated with 0, 40, and 100 ppm nitrite were evaluated for color, flavor, and overall acceptability by a consumer panel and for rancid and cured meat flavor and aroma by a trained panel. In addition, consumer preference was evaluated by determining the number of frankfurters that consumers selected to eat from each of the three formulations. Panelists selected more frankfurters with 40 or 100 ppm nitrite than they did frankfurters with 0 ppm nitrite. In our paired comparison of frankfurters with 0 vs 100 ppm nitrite, more consumers preferred the color of those containing 100 ppm nitrite. Their preference did not differ for 40 vs 100 ppm frankfurters. Trained panelists found no significant difference in flavor and aroma of frankfurters containing 40 vs 100 ppm nitrite, but flavor and aroma of frankfurters containing no nitrite were significantly different from those of frankfurters containing nitrite. Rancid aroma and flavor decreased and cured meat aroma and flavor increased with increasing nitrite concentration. Redness (a+ values) increased with increasing nitrite concentration. Samples containing no nitrite were significantly more yellow (b+ values) than those containing nitrite.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb07514.x
