Effects of Noni Puree vs. Clarified Noni juice on Quality Characteristics of Cooked Ground Beef Patties

Document Type

Article

Publication Date

2-2012

Department

Agriculture & Tourism

Abstract

Puree derived from the Noni plant (Morinda citrifolia) has recently been incorporated into ground beef to improve color stability and reduce rancidity caused by lipid oxidation. The success of this product has been challenged by the flavor it imparts on the cooked ground beef. Furthermore, little is known about the effects of Noni on the cooked characteristics of ground beef and how consumers will respond to Noni products in ground beef. Clarified Noni juice is produced through filtering and re-pasteurizing of Noni puree, and Noni juice is a less viscous product with a milder aroma. Therefore, the objective of this study was to determine and compare the quality characteristics of cooked ground beef treated with Noni puree or clarified Noni juice, and to determine the responses of consumers to seasoned ground beef patties treated with Noni puree and clarified juice. Ground beef was mixed with 0, 2.5 or 5% Noni puree or clarified Noni juice, and formed into 1/3-lb patties. Patties were frozen and stored prior to thawing and cooking to 160 °F for LeeKramer shear force, cooked color measurement (observed by the Hunter MiniScan), and cooking losses. Additional patties were stored for consumer testing (150 consumers who eat beef more than 3 times weekly), and patties (cooked to 160 °F) for consumer testing were seasoned prior to serving. Noni treatments did not differ (P greater than 0.05) from controls in cooked color or cooking loss measurements. Although control patties required more force to shear (P less than 0.05) than patties treated with Noni, consumers rated the texture of control patties as more acceptable than patties with 5% Noni (P less than 0.05). Patties with 5% Noni were also rated lower than controls in overall acceptability, flavor, and off-flavor observance (P less than 0.05). Nonetheless, consumers rated ground beef patties formulated with 2.5% Noni similar (P greater than 0.05) in palatability to control patties.

First Page

93

Last Page

96

Series

Research Series 597

Publication Title

Arkansas Animal Science Department Report 2011

Publisher

Arkansas Agricultural Experiment Station

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