Sensory Evaluation of Different Packaged Roast Beef Treatments Designed for the Extension of Its Shelf Life  

作　　者：Tamador Maaya Basem Mohammed Al-Abdullah Tamador Maaya;Basem Mohammed Al-Abdullah(Risk Management Unit at Jordan Food and Drug Administration, Amman, Jordan;Faculty of Agriculture, University of Jordan, Amman, Jordan)

机构地区：[1]Risk Management Unit at Jordan Food and Drug Administration, Amman, Jordan [2]Faculty of Agriculture, University of Jordan, Amman, Jordan

出　　处：《Food and Nutrition Sciences》2016年第11期1052-1061,共10页食品与营养科学（英文）

摘　　要：This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated;the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.This study was carried out to investigate the effect of different nitrite concentrations on the sensory parameters of roast beef including color, flavor, juiciness, texture and overall acceptability. Four roast beef batches were formulated;the first three treatments were with nitrite concentrations of 0.006%, 0.012% and 0.018% and stored at abused chilling temperature (12°C), while the fourth one was a control treatment with 0.026% nitrite and storage at 4°C. Results showed that increasing nitrite concentration from 0.006% to 0.026% enhanced the shelf life of roast beef stored for 7 days without affecting the sensory characteristics whether at 12°C or 4°C since there were no significant differences (P > 0.05) between all treatments regarding color, flavor, juiciness, texture and overall acceptability. These results could direct us to use high nitrite concentration to protect this product and elongate its shelf life without affecting its preference parameters.

关 键 词：Roast Beef NITRITE Chilling Temperature Shelf Life Sensory Evaluation 

分 类 号：O61[理学—无机化学]