QUALITY EVALUATION OF CHILE-FLAVORED, JERKY-TYPE EXTRUDED PRODUCTS FROM MEAT AND POTATO FLOUR

Extruded, jerky-type products prepared from potato flour combined with either partially defatted chopped beef(PDCB), mechanically separated chicken (MSC) or chicken thigh meat (C) and flavored with three levels of chile powder were evaluated by instruments and sensory methods. Me aty aroma was more intense than potato or chile aromas in all samples. MSC product tended to have the darkest color. Shear strength, tensile strength and sensory analyses indicated chile powder may be a binding agent, resulting in harder texture, particularly in C products. Meaty and black pepper were dominant flavor characteristics detected by sen sory panelists. Overall, PDCB product containing 0.5% chile was rated most desirable.