Fat, Wheat Bran and Salt Effects on Cooking Properties of Meat Patties Studied by Response Surface Methodology
Yükleniyor...
Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Blackwell
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Response surface methodology was used to investigate the main effects and interactions of composition (processing) variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on cooking properties of beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the cooking parameters (moisture retention, fat retention, reduction in thickness, reduction in diameter, cooking yield, shrinkage and water-holding capacity). It was found that the moisture and fat retention, reduction in thickness and cooking yield values decreased; however, reduction in diameter and shrinkage values increased, respectively, as the amount of fat increased. However, wheat bran addition increased fat retention, moisture retention, cooking yield and water-holding capacity values of the patties. Increasing NaCl levels decreased water-holding capacity value by its quadratic effect and moisture and fat retention value by its interaction effect with wheat bran.
Açıklama
Anahtar Kelimeler
Cooking parameters, fat, NaCl, optimisation, patty, wheat bran
Kaynak
International Journal of Food Science and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
45
Sayı
Künye
Tekin, H., Sarıçoban, C., Yılmaz, M. T., (2010). Fat, Wheat Bran and Salt Effects on Cooking Properties of Meat Patties Studied by Response Surface Methodology. International Journal of Food Science and Technology, (45), 1980-1992. Doi: 10.1111/j.1365-2621.2010.02357.x
