Scopus
YÖKSİS Eşleşti
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
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
PROFESÖR 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
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiMeat Science
Yayın TarihiAralık 2009
Cilt / Sayfa83 · 610-619
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
Metrikler
60
Atıf
3
Yazar
6
Anahtar Kelime