| dc.creator |
Kılıç, Birol |
|
| dc.creator |
Köker, Ömer |
|
| dc.creator |
Şimşek, Azim |
|
| dc.date |
2024-03-01T00:00:00Z |
|
| dc.date.accessioned |
2025-02-25T10:22:34Z |
|
| dc.date.available |
2025-02-25T10:22:34Z |
|
| dc.identifier |
5aa3d07a-cb64-4f7e-ad0d-0f0ad241cc96 |
|
| dc.identifier |
10.1002/fsn3.4099 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/5aa3d07a-cb64-4f7e-ad0d-0f0ad241cc96/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/99831 |
|
| dc.description |
<p>This study aimed to investigate the effects of çemen pastes prepared in differentformulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced byusing different combination doses of fenugreek seed flour, sweet red pepper, andgarlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased(p< .05). The hardness, gumminess, and chewiness values of hamburgers containingçemen paste were generally lower than those of control (p< .05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growthand moisture, fat and ash contents. Protein contents of hamburgers containing çemenpaste or breadcrumbs were generally higher than that of control (p< .05). Çemenpaste usage in hamburgers generally decreased the L* values and increased the b*values (p< .05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p< .05). Loweroxidation levels were generally observed in hamburgers containing 3% or lower dosesof fenugreek seed flour and 4.5% of garlic powder in çemen paste (p< .05). It wasconcluded that çemen paste usage in hamburger patty processing has the potentialto improve the quality characteristics and delay oxidative changes.<br></p> |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/openAccess |
|
| dc.title |
Effects of Çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of beef hamburger patties during refrigerated storage |
|
| dc.type |
info:eu-repo/semantics/article |
|