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

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Resumen

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.

Idioma original	Inglés
Título de la publicación alojada	Sensory Analysis for the Development of Meat Products
Subtítulo de la publicación alojada	Methodological Aspects and Practical Applications
Editorial	Elsevier
Páginas	151-162
Número de páginas	12
ISBN (versión digital)	9780128228326
ISBN (versión impresa)	9780323903189
DOI	https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Estado	Publicada - 28 ene. 2022

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© 2022 Elsevier Inc. All rights reserved.

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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. En 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.

Producción científica: Capítulo del libro/informe/acta de congreso › Capítulo › revisión exhaustiva

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

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