Fat, Wheat Bran and Salt Effects on Cooking Properties of Meat Patties Studied by Response Surface Methodology

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dc.contributor.authorTekin, Hasibe
dc.contributor.authorSarıçoban, Cemalettin
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.date.accessioned2020-03-26T17:48:45Z
dc.date.available2020-03-26T17:48:45Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractResponse 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.en_US
dc.description.sponsorshipSelcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors thank the Scientific Research Projects (SU-BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.citationTekin, 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
dc.identifier.doi10.1111/j.1365-2621.2010.02357.xen_US
dc.identifier.endpage1992en_US
dc.identifier.issn0950-5423en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1980en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1365-2621.2010.02357.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/24934
dc.identifier.volume45en_US
dc.identifier.wosWOS:000282179300003en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTekin, Hasibe
dc.institutionauthorSarıçoban, Cemalettin
dc.language.isoenen_US
dc.publisherWiley-Blackwellen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectCooking parametersen_US
dc.subjectfaten_US
dc.subjectNaClen_US
dc.subjectoptimisationen_US
dc.subjectpattyen_US
dc.subjectwheat branen_US
dc.titleFat, Wheat Bran and Salt Effects on Cooking Properties of Meat Patties Studied by Response Surface Methodologyen_US
dc.typeArticleen_US

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