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RISS 인기검색어
- 검색키워드
- 저자 : Tolga Akcan (검색결과 2 건)
- 무료
- 기관 내 무료
- 유료
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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs
Ergezer, Haluk,Akcan, Tolga,Serdaroglu, Meltem Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.5
The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.
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The Effects of Potato Puree and Bread Crumbs on Some Quality Characteristics of Low Fat Meatballs
Haluk Ergezer,Tolga Akcan,Meltem Serdarog˘ lu 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5
The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition,energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituricacid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated 180°C electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recordedfor protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increas-ing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values andwater holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs withthe 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resultedlower L* values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballsformulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.
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