Quality Characteristics of Freeze-Dried,Irradiated or Freeze- Dried-lrradiated Cooked Hamburger Patties Formulated with a Novel Fat Substitute and Plum Extract For the International Space Station

摘要

The effect of adding fat substitute or plum extract on quality characteristics of frozen,freeze-dried,irradiated,or freeze-dried and irradiated cooked beef patties were determined to enhance the quality characteristics of ready-to eat (RTE) hamburger beef patties for NASA astronauts.Non-irradiated and irradiated controls (none added),10% fat substitute Fantesk?-added and 2% plum extract-added treatments were prepared and irradiated frozen at 0 or 44 kGy using a Linear Accelerator.Lipid oxidation,volatile profiles,color,texture,proximate analysis and sensory characteristics of cooked hamburger beef patties were determined after 0 and 30 days of storage at -20°C (for frozen samples) or room temperature (for freeze-dried and.irradiated samples).