Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees
Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees
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DOI：
10.1111/j.1365-2621.2006.tb15649.x
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发表时间：
2006-04-01
影响因子：
3.9
通讯作者：
Miller, MF
中科院分区：
文献类型：
--
作者：
Leheska, JM;Boyce, J;Miller, MF
本研究旨在评估蓝莓泥（BBP）或梅干泥（DPP）强化预煮猪肉早餐香肠饼的酚类物质含量和感官特性。在标准化的脂肪百分比的五个处理进行了评估，其中包括控制，5%或10%BBP，和5%或10%DPR。添加BBP和DPP在5%和10%的重量增加了总酚类化合物在煮熟的香肠平均36%。果实类型、果实添加百分比和果实处理与对照的比较在嫩度、内聚性和猪肉香肠风味方面都是显著的（P < 0.05），但在其他属性方面不显著。果型与果量互作对甜度影响显著。随着果实数量的增加，果实的甜度也增加，DPP处理的果实甜度高于BBP处理（P < 0.05）。一个由10至12岁儿童组成的消费者小组（n = 108）与其他处理相比，对5%BBP和对照组的总体喜欢程度最高，对两种BBP处理组的味道评分与对照组相同（P > 0.05）。大约90%的孩子表示他们想再次吃BBP香肠，而大约70%的孩子表示他们想再次吃DPP香肠。结果表明，在预煮猪肉早餐香肠中添加BBP或DPP可以增加酚类物质，这可能在营养上有益，同时也具有消费者吸引力。
The aim of this study was to evaluate the phenolic content and sensory attributes of precooked pork breakfast sausage patties enhanced with blueberry puree (BBP) or dried plum puree (DPP). Five treatments at a standardized percent fat were evaluated, which included a control, 5% or 10% BBP, and 5% or 10% DPR The addition of BBP and DPP at 5% and 10% of the weight increased the total phenolics in the cooked sausage an average of 36%. Comparisons of fruit type, percentage of fruit added, and fruit treatments versus control were all significant (P < 0.05) for tenderness, cohesiveness, and pork sausage flavor, but were not significant for other attributes. Fruit type X fruit amount interaction was significant for sweetness. As fruit amount increased, sweetness scores also increased with the DPP treatments being sweeter than the BBP treatments (P < 0.05). A consumer panel of 10- to 12-y-old children (n = 108) rated 5% BBP and control the highest for overall like compared with other treatments, and scored both BBP treatments equal to the control for taste (P > 0.05). Approximately, 90% of the children said they would like to eat the BBP sausage again while approximately 70% said they would like to eat the DPP sausage again. Results indicate the addition of BBP or DPP to precooked pork breakfast sausage can increase phenolics that may be nutritionally beneficial while also having consumer appeal.