Sensory design of a lemon verbena (Aloysia triphylla) flavored frozen hamburger

Abstract

The objective of this research is to design, through sensory characteristics, a frozen hamburger made from beef and pork with a lemongrass flavor, evaluating changes in flavor and texture profiles during 15 days of storage. The project was carried out in two phases, the first one, included the development of hamburger formulations using an extreme vertex mix design, which showed nine formulations based on the percentage of beef and pork ( 0.0 - 94.9%), and citron oil (0.1-0.75%), where the response variable was acceptability. A flash profile test was applied to 20 consumers to determine the positioning of the flavor and texture profiles of the 9 formulations. The interpretation of the results of the mixture design showed that the meat with the highest acceptance was the sample of 23.64% pork, 71.09% beef and 0.26% cedar oil. The second phase included the evaluation of the selected sample under two storage conditions, freezing (T = -14 ° C) and deep-freezing (T = -30 ° C x 2h), applying sensory tests of Check-All-That-Apply questions (CATA) for two weeks, with 60 consumers, compared to an ideal sample (sample day 0). The results of these tests show that the most significant attributes for the flavor and texture profiles of the ideal hamburger are: roughness, juiciness, herbal, smoked and consistency; and those attributes that should not be present in a hamburger are: bitter, spicy and fatty. The samples that were subjected to deep freezing showed a greater acceptance among the panelists, since their organoleptic characteristics are conserved in the same period with respect to the frozen samples.