EFFECT OF ADDING FAT AND SODIUM TRIPOLYPHOSPHATE ON PHYSICAL AND SENSORY CHARACTERISTICS OF BEEF BURGER

• Main Author: NORLELAWATI ARIFIN (Author)
• Format: Thesis Book
• Language: English
• Published: Shah Alam, Selangor Universiti Teknologi MARA. Faculty of Applied Science 2002
• Subjects: Sodium tripolyphosphate > Food
• Online Access: Click Here to View Status and Holdings.

 This study is carried out to determine the effect of addition fat and sodium tripolyphosphate on colour, moisture content, fat content and percent of weight loss and to study the colour, juiciness, tenderness and overall acceptability of beef burger using Hedonic scale. Beef burger formulated with 5%, 15% and 25% fat are generally rated the higher for colour (redness) than control. The addition of fat improves the appearance of raw and cooked burger. The addition of fat increases the weight loss and decreases the moisture content of the beef burger. The beef burger formulated with 0.15% and 0.35% sodium tripolyphosphate show no significant difference in moisture content but there was a significant difference if it was compared to the control. Therefore, the addition of sodium tripolyphosphate will improve the binding properties of beef burger. From the results of sensory evaluation and weight loss during cooking, it was found that burger formulated with 5% fat and 0.15% sodium tripolyphosphate as the best sample.