TY  - JOUR
AU  - Ivanović, Mirjana D.
AU  - Perunović, Marija
AU  - Živković, Dušan
AU  - Uzelac, Biserka
AU  - Nikolić, Nenad
PY  - 2002
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/379
AB  - The authors examined the effect of additive use on sensory properties of thermally treated hamburger-type products with different raw material composition. Three experimental product groups were prepared of the following ingredients: beef and tallow, pork shoulder, beef and back bacon, pork trimmings, beef and back bacon. Common salt, polyphosphate, soybean flour TB-200, textured soy protein (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) and water were used as additives. After forming, products were thermally treated on grill. Sensory analysis was carried out by application of rank method and hedonic scale. The results of examination show that use of polyphosphate is useful in production of "hamburgers" from beef and tallow, because these samples were evaluated as more acceptable in respect of appearance, taste or juiciness. In products in which composition dominated pork meat, this effect was less expressed. The most acceptable sensory properties of hamburger-type products were attained by use of additives in the following combination: textured soy protein and SUPRO EX 33 (powder).
AB  - Autori su ispitivali uticaj upotrebe dodataka na senzorna svojstva toplotna obrađenih proizvoda u tipu hamburgera različitog sirovinskog sastava. Pripremljene su tri ogledne grupe usitnjenog mesa izrađene od: goveđeg mesa i loja: mesa svinjske plećke, goveđeg mesa i čvrstog masnog tkiva; svinjskih odrezaka, goveđeg mesa i čvrstog masnog tkiva. Kao dodaci su korišteni kuhinjska so, polifosfat, sojino brašno TB-200, teksturirani proteini soje (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) i voda. Nakon oblikovanja, proizvodi su toplotna obrađivani na roštilju. Senzorna analiza je obavljena primenom metoda rangiranja i hedonske skale. Iz rezultata ispitivanja proizilazi da je upotreba polifosfata korisna u izradi "hamburgera " samo od goveđeg mesa i loja, jer su ovi uzorci ocenjeni kao prihvatljiviji u pogledu izgleda, ukusa i sočnosti. Ovaj efekat je manje izražen kod proizvoda u čijem sastavu dominira svinjsko meso. Najprihvatljivija sočnost proizvoda u tipu hamburgera se postiže upotrebom SUPRO EX 33 (u suvom stanju i u vidu granulo), a ukus kombinacijom dodataka: sojin izolat i teksturirani sojini proteini.
PB  - Institut za higijenu i tehnologiju mesa, Beograd
T2  - Tehnologija mesa
T1  - Sensory properties of hamburger-type products of different composition
T1  - Senzorna svojstva proizvoda u tipu hamburgera različitog sastava
EP  - 42
IS  - 1-2
SP  - 35
VL  - 43
UR  - https://hdl.handle.net/21.15107/rcub_agrospace_379
ER  - 

@article{
author = "Ivanović, Mirjana D. and Perunović, Marija and Živković, Dušan and Uzelac, Biserka and Nikolić, Nenad",
year = "2002",
abstract = "The authors examined the effect of additive use on sensory properties of thermally treated hamburger-type products with different raw material composition. Three experimental product groups were prepared of the following ingredients: beef and tallow, pork shoulder, beef and back bacon, pork trimmings, beef and back bacon. Common salt, polyphosphate, soybean flour TB-200, textured soy protein (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) and water were used as additives. After forming, products were thermally treated on grill. Sensory analysis was carried out by application of rank method and hedonic scale. The results of examination show that use of polyphosphate is useful in production of "hamburgers" from beef and tallow, because these samples were evaluated as more acceptable in respect of appearance, taste or juiciness. In products in which composition dominated pork meat, this effect was less expressed. The most acceptable sensory properties of hamburger-type products were attained by use of additives in the following combination: textured soy protein and SUPRO EX 33 (powder)., Autori su ispitivali uticaj upotrebe dodataka na senzorna svojstva toplotna obrađenih proizvoda u tipu hamburgera različitog sirovinskog sastava. Pripremljene su tri ogledne grupe usitnjenog mesa izrađene od: goveđeg mesa i loja: mesa svinjske plećke, goveđeg mesa i čvrstog masnog tkiva; svinjskih odrezaka, goveđeg mesa i čvrstog masnog tkiva. Kao dodaci su korišteni kuhinjska so, polifosfat, sojino brašno TB-200, teksturirani proteini soje (Soja Protein, Bečej), SUPRO EX 33 (Protein Tehnologies International) i voda. Nakon oblikovanja, proizvodi su toplotna obrađivani na roštilju. Senzorna analiza je obavljena primenom metoda rangiranja i hedonske skale. Iz rezultata ispitivanja proizilazi da je upotreba polifosfata korisna u izradi "hamburgera " samo od goveđeg mesa i loja, jer su ovi uzorci ocenjeni kao prihvatljiviji u pogledu izgleda, ukusa i sočnosti. Ovaj efekat je manje izražen kod proizvoda u čijem sastavu dominira svinjsko meso. Najprihvatljivija sočnost proizvoda u tipu hamburgera se postiže upotrebom SUPRO EX 33 (u suvom stanju i u vidu granulo), a ukus kombinacijom dodataka: sojin izolat i teksturirani sojini proteini.",
publisher = "Institut za higijenu i tehnologiju mesa, Beograd",
journal = "Tehnologija mesa",
title = "Sensory properties of hamburger-type products of different composition, Senzorna svojstva proizvoda u tipu hamburgera različitog sastava",
pages = "42-35",
number = "1-2",
volume = "43",
url = "https://hdl.handle.net/21.15107/rcub_agrospace_379"
}

Ivanović, M. D., Perunović, M., Živković, D., Uzelac, B.,& Nikolić, N.. (2002). Sensory properties of hamburger-type products of different composition. in Tehnologija mesa
Institut za higijenu i tehnologiju mesa, Beograd., 43(1-2), 35-42.
https://hdl.handle.net/21.15107/rcub_agrospace_379

Ivanović MD, Perunović M, Živković D, Uzelac B, Nikolić N. Sensory properties of hamburger-type products of different composition. in Tehnologija mesa. 2002;43(1-2):35-42.
https://hdl.handle.net/21.15107/rcub_agrospace_379 .

Ivanović, Mirjana D., Perunović, Marija, Živković, Dušan, Uzelac, Biserka, Nikolić, Nenad, "Sensory properties of hamburger-type products of different composition" in Tehnologija mesa, 43, no. 1-2 (2002):35-42,
https://hdl.handle.net/21.15107/rcub_agrospace_379 .