STUDY OF THE INFLUENCE OF THE PREPARATION METHOD AND THE SEASONING INGREDIENTS ON THE SENSORY CHARACTERISTICS OF PORK HAMBURGER

Diana Nicoleta Raba, Gabriela Popescu, Luminița Cornelia Pîrvulescu, Cassian Alexandru Ștefan, Aurica Breica Borozan

Abstract


The hamburger, known also as ”burger” appeared in the early twentieth century and it is usually prepared from beef. In recent years due to the fact that it has been consumed more and more by children, the assortments of chicken meat have appeared. The present paper presents a novelty regarding the burger assortments, namely the use of pork in its preparation. Also, the study shows the influence of the used spices and the way of cooking on the preferences of consumers. In order to carry out the research, for samples of hamburger, using four different seasoning mixes were prepared. The samples were analized from the sensory point of view after their preparation on the grill and in the oven using the same technicological conditions. These were evaluated against a reference, prepared with the classic hamburger spice and cooked in the same conditions as the samples. The experimental results showed that grilled hamburgers were more appreciated by tasters than baked goods. Only one hamburger sample was rated tastier than the reference.

Keywords


hamburger; ingredients; sensory; consumers; pork

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Copyright (c) 2020 Diana Nicoleta Raba, Gabriela Popescu, Luminița Cornelia Pîrvulescu, Diana Nicoleta Raba, Aurica Breica Borozan

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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
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