Flash Profile for the characterization of beef burger: A case study

Iliani Patinho; Erick Saldaña; Priscila Robertina dos Santos-Donado; Juan D. Rios-Mera; Thais Cardoso Merlo; Miriam M. Selani; Carmen J. Contreras-Castillo

doi:10.1016/B978-0-12-822832-6.00018-7

Flash Profile for the characterization of beef burger: A case study

Iliani Patinho, Erick Saldaña, Priscila Robertina dos Santos-Donado, Juan D. Rios-Mera, Thais Cardoso Merlo, Miriam M. Selani, Carmen J. Contreras-Castillo

INGENIERÍA PESQUERA Y DE ALIMENTOS

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

The sensory method named Flash Profile (FP) is a technique that provides a fast and efficient sensory characterization of products, and it has been shown to be as satisfactory as the conventional profile. This chapter presents detailed information about the method, practical applications in food products, its pros and cons, in addition to presenting a case study with FP for sensory characterization of beef burgers. The FP allowed discriminating the beef burger samples with different levels of replacement of animal fat by cooked mushrooms.

Original language	English
Title of host publication	Sensory Analysis for the Development of Meat Products
Subtitle of host publication	Methodological Aspects and Practical Applications
Publisher	Elsevier
Pages	151-162
Number of pages	12
ISBN (Electronic)	9780128228326
ISBN (Print)	9780323903189
DOIs	https://doi.org/10.1016/B978-0-12-822832-6.00018-7
State	Published - 28 Jan 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier Inc. All rights reserved.

Keywords

Animal fat
Beef burger
Flash Profile
Mushrooms
Semitrained assessors

Access to Document

10.1016/B978-0-12-822832-6.00018-7

Cite this

Patinho, I., Saldaña, E., dos Santos-Donado, P. R., Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications (pp. 151-162). Elsevier. https://doi.org/10.1016/B978-0-12-822832-6.00018-7

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Flash Profile for the characterization of beef burger: A case study. / Patinho, Iliani; Saldaña, Erick; dos Santos-Donado, Priscila Robertina et al.
Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Elsevier, 2022. p. 151-162.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

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Flash Profile for the characterization of beef burger: A case study

Abstract

Bibliographical note

Keywords

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