Quality Evaluation of Chile-flavored, Jerky-type Extruded Products from Meat and Potato Flour |
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| Authors: | LH MCKEE EE RAY M REMMENGA J CHRISTOPHER |
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| Affiliation: | Authors Mc;Kee and Christopher are with the Dept. of Home Economics. author Ray is with the Dept. of Animal &Range Sciences, and author Remmenga is with the Dept. of Experimental Statistics, New Mexico State University, P.O. Box 30003, Las Cruces, NM 88003. Address inquiries to Dr. L.H. Mc;Kee, Dept. 3470. |
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| Abstract: | Extruded, jerky-type products prepared from potato flour combined with either partially defatted chopped beef (PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of Chile powder were evaluated by instruments and sensory methods. Meaty aroma was more intense than potato or Chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated Chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sensory panelists. Overall, PDCB product containing 0.5% Chile was rated most desirable. |
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| Keywords: | jerky chicken beef extruded Chile |
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