Masters Theses

Date of Award

8-2000

Degree Type

Thesis

Degree Name

Master of Science

Major

Food Science and Technology

Major Professor

Marjorie P. Penfield

Committee Members

Clark Brekke, Riëtte, Craig Bacon

Abstract

Heat intensity and warmed-over-flavor were evaluated to determine the physical and chemical characteristics of a pre-cooked, chopped and formed chicken patties would impart on the perception of red pepper heat and the development of oxidation. Chicken patties were formulated at 3 fat levels—5, 7, and 9% with marinade formulated at 3 pepper levels—0, 2, and 4%. A trained sensory panel evaluated the heat intensity over 3 min using time intensity evaluation. During evaluation, panelists indicated the intensity of warmed-over-flavor on a separate ballot. Sensory data were collected at 5 storage periods, over 9 weeks. Malonaldehyde content was also measured during the 5 storage periods by using TEA testing. As the fat level increased, the heat intensity increased as measured by total time intensity and maximum time intensity. Patties formulated at 9 and 7% fat were perceived to be more intense in heat than the 5% fat formula. Red pepper incorporated into the marinade of the chopped and formed patty at 2 and 4% was evaluated to have less intense warmed-over-flavor than the 0% pepper level. Chemical measurement of malonaldehyde content indicated that increasing pepper content decreased the malonaldehyde content. Incorporation of pepper into a chopped and formed meat product requires a higher pepper at lower fat levels in order to impart the same level of heat intensity. Increasing the pepper content also will aid in the decreased production of malonaldehyde in the pre-cooked meat product, thereby reducing the intensity of warmed-over-flavor as perceived by the consumer.

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