| dc.creator |
KILIÇ, Birol |
|
| dc.creator |
Kankaya, Tolga |
|
| dc.creator |
ORHAN, Hikmet |
|
| dc.creator |
Ekici, Yasar Kemal |
|
| dc.date |
2009-12-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T09:30:12Z |
|
| dc.date.available |
2020-10-06T09:30:12Z |
|
| dc.identifier |
217cea13-fc57-4c5f-bc98-9c1f49e45d76 |
|
| dc.identifier |
10.3923/javaa.2010.3048.3054 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/217cea13-fc57-4c5f-bc98-9c1f49e45d76/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/55202 |
|
| dc.description |
This study reports the effects of Textured Soy Protein (TSP) incorporation at different concentrations (0, 5, 10 and 20% of total mass) on physicochemical properties of pan-fried beef Kofte (traditional Turkish meatball). The results indicated that the incorporation of TSP increased pH, a* values and total Unsaturated Fatty Acid (UFA) contents and decreased L* values, cooking loss and lipid oxidation in meatball samples (p<0.05). Addition of TSP also significantly affected some of the sensory attributes of meatballs (p<0.05). It was concluded that addition of TSP up to 10% into meatball formulation may be applied to improve the quality of meatballs without any adverse effects on the final product. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.title |
Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball) |
|
| dc.type |
info:eu-repo/semantics/article |
|