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Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

Meat Science · Aralık 2009

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YÖKSİS Kayıtları
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
Meat Science · 2009 SSCI 31 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
Meat Science · 2009 SCI-Expanded 8 atıf
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 11 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 0309-1740 SCI-Expanded 37 atıf
Prof. Dr. MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 03091740 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
2008 ISSN: 0309-1740 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 0309-1740 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
2009 ISSN: 03091740 SSCI 31 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 03091740 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
2012 ISSN: 03091740 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Prof. Dr. MUSTAFA KARAKAYA →

Makale Bilgileri

Dergi Meat Science
ISSN03091740
Yayın TarihiAralık 2009
Cilt / Sayfa83 · 610-619
DOI10.1016/j.meatsci.2009.07.010
Scopus ID2-s2.0-70249123787
Özet A three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on physicochemical, textural and sensory properties of cooked beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the texture profile analysis (TPA) parameters (hardness, chewiness, gumminess, adhesiveness, springiness, resilience and cohesiveness) and sensory ratings. Experimental design allowed for evaluation of potential interactive and quadratic effects between these variables; fat wheat bran and NaCl. It was found that protein and fat contents of patties was decreased and increased, respectively as the amount of wheat bran increased. NaCl increased the ash content of patties. Fat and wheat bran had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of wheat bran and NaCl into patty resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties. © 2009 Elsevier Ltd. All rights reserved.

Yazarlar (3)

1
Cemalettin Sariçoban
2
Mustafa Tahsin Yilmaz
3
Mustafa Karakaya
ORCID: 0000-0002-6436-3658

Anahtar Kelimeler

Fat NaCl Optimisation Patty Texture Wheat bran

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Meat Science
Q1
SJR Skoru1,402
H-Index215
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

66
Atıf
3
Yazar
6
Anahtar Kelime

Sistemimizdeki Yazarlar

CS
CEMALETTİN SARIÇOBAN
Prof. Dr.

Hızlı Erişim

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