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The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico-chemical characteristics of minced bison meat

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Ingredients such as ascorbic acid used to preserve redness of the raw meat,
and carnosine and ribose used for flavor improvement have been incorporated
into minced meats to increase consumer acceptance. The objective of this
study was to investigate the possible synergistic effect of ascorbic acid, carnosine,
and ribose on the sensory and physico-chemical characteristics of minced
bison meat. Samples included control (Co)±
1% carnosine (C), 0.1% ascorbic
acid (A), 2% ribose (R) (w/w), and combinations of RC, RA, RCA in the
same concentrations as the single ingredient samples. A trained sensory panel
(n = 7) measured the intensity of the aromas and flavors of salty, sour, beef,
and liver of the bison patties. A consumer acceptance panel (n = 59) evaluated
color, aroma, flavor, texture, and overall acceptability of the patties. Hunterlab
colorimetry, shear force, cook loss, and drip loss percentage were measured on
the cooked patties, and color and pH on the raw patties. The sample containing
2% ribose (R), 1% carnosine (C), and 0.1% ascorbic acid (A) in combination
(RCA) showed a significantly higher consumer acceptance for aroma,
which could possibly be attributed to the high beef aroma intensity measured
by the descriptive analysis panel. RCA had the highest color acceptance which
may be related to the high a* value for the cooked sample. RCA also had high
overall acceptance corresponding to “like slightly.” Raw and cooked color values,
shear force, pH, cook loss and drip loss percentages, and aroma and flavor
attribute intensities for RCA were not significantly different from the
control sample. The synergistic effect of ribose, carnosine, and ascorbic acid
may positively affect the aroma and color of minced bison meat leading
to higher overall acceptability without compromising sensory and physicochemical
quality.

Keywords: Ascorbic acid, bison patties, carnosine, physico-chemical analysis, ribose, sensory analysis

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

New York : Wiley Periodicals, Inc.., 2013

Deskripsi Fisik

Food Science & Nutrition 2013; 1(2): 172– 183

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.25

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2013; 1(2)

Subjek

GIZI DAN PANGAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

agus

Versi lain/terkait

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