| Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties. | |
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MedLine Citation:
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PMID: 20416650 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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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. |
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Authors:
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Cemalettin Sarıçoban; Mustafa Tahsin Yılmaz; Mustafa Karakaya |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2009-7-23 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2009 Jul |
Date Detail:
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Created Date: 2010-4-26 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Selcuk University, Agriculture Faculty, Food Engineering Department, Konya, 42049, Turkey. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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