Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

Serdaroğlu, Meltem; Değırmencioğlu, Özlem

doi:10.1016/j.meatsci.2004.03.010

Cited by 105 publications

(84 citation statements)

References 21 publications

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“…This might be due to the fact that the treated products bound more water and retain them than other variants and combination levels of flours used in formulation and preparation of value added fish products. Similar results were published in frozen restructured steaks made of poultry meat (Bhoyar et al, 1996) and frozen low fat meat balls of beef (Serdaroglu et al, 2004), which further strengthened the results of the present study. Texture ranked highest in 25:75 ratio flour and varied significantly (p<0.05) from control fish balls, as well as fish balls prepared by different combinations of barley and pea flour.…”

Section: Resultssupporting

confidence: 92%

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Ganie¹,

Kumar²,

Tanwar³

2017

JEB

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Aim:Methodology: Results:Interpretation:The present study was conducted to analyze the effect of fortification of various variants and combinations of barley flour and pea flour on the quality traits of fish balls.The technical programme was formulated to evaluate and assess the quality traits of low sodium fish balls incorporated with barley and pea flour. The product was developed by replacing ten percent of lean fish flesh (wt/wt) with three different variants and combination of barley flour and pea flour in the following ratios: 20:25, 50:50 and 75:25. The control samples were prepared by incorporating 10% refined wheat flour (wt/wt). The prepared designer emulsion based fish products were packaged hygienically under aerobic condition in 100 gauge polyethylene pouches. All the prepared products were examined for various storage quality traits in refrigerated (4±1 ºC) condition for 21 days at weekly intervals.The physico-chemical quality, emulsion uniformity and stability and uniformity, cooking yield and sensory attributes were found to be significantly (p<0.05) higher with low sodium fish ball product fortified with barley flour and pea flour in 25:75 ratio was optimum and suitable for the preparation of fish balls. The FFA, TBARS and all the microbiological profile were found to be significantly (p<0.05) inclined with the successive storage days.Low sodium fish balls can be optimally and suitably prepared with barley flour and pea flour in 25:75 ratio with substitution of 10% of lean fish meat (wt/wt). The developed products were found to be th safe and fit for human consumption till 14 day of refrigeration storage, without adversely affecting any of its sensory qualities. All the prepared products are kept at refrigeration temperature (4±1°C) under aerobic packaging and analyzed for proximate parameters (Moisture, fats, protein, ash), physio-chemical (pH, cooking yield), sensory attributes, storage quality (FFA, TBA) and microbiological parameters were analyzed at regular intervals at 0, 7,14 and 21 days Low sodium fish ball using barley flour (Hordeum vulgare L.) and pea flour (Pisum sativum) (25:75) was most optimum for preparation without adversely affecting the sensory quality of foods.

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Section: Resultssupporting

confidence: 92%

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Ganie¹,

Kumar²,

Tanwar³

2017

JEB

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“…Likewise due to more emulsion stability in FSP incorporated samples FR and WR values were also observed less in these treatments as compared to control. Keeping fat within the matrix of meat products during processing is necessary to ensure sensory quality and acceptability (Serdaroğlu and Değırmencioğlu 2004). However presence of more fat especially polyunsaturated fatty acids resulted in more oxidative damage (see next sections).…”

Section: Resultsmentioning

confidence: 99%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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“…Starch may play an important role in improving low-fat meat patties 4,21 . Moreover, thermally denatured proteins formed irreversible strong gels 19 that may be responsible for the size and shape of the products 23,24 . Ziegler and Acton 19 reported that heat treatment allows protein-protein interactions, which cause a stronger protein matrix.…”

Section: Discussionmentioning

confidence: 99%

The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

Kurt¹,

Kılınççeker²

2012

Kafkas Univ Vet Fak Derg

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SummaryThe effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were investigated. Meat patties were prepared using beef, beef back fat, and spices. Each of the flours was added to each formulation instead of beef back fat at the level of 5%. Effects of the cereal and legume flours (CLFs) on pH, proximate composition, cooking yield, diameter reduction, and sensory properties of beef patties were studied. The effects of CLFs on the protein and fat values of raw and cooked beef patties were found to be significant. However, CLFs increased yield, moisture, and fat retention and decreased diameter reduction values. Oat flour increased moisture retention, odour, texture, flavour and overall acceptability values of the cooked beef patties the best. Among the legume flours, chickpea flour had higher performance on the sensorial properties of beef patties. However, yellow lentil flour decreased sensory scores significantly. Keywords: Beef, Beef patties, Cereal, Legume, Patty Tahıl ve Baklagil Unlarının Sığır Eti Köftelerinin Kalite Özellikleri Üzerindeki Etkileri ÖzetTahıl ve baklagil unlarının (buğday, arpa, yulaf, çavdar, pirinç, mısır, soya, nohut ve sarı mercimek) sığır eti köftelerinin, fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Et köfteleri, sığır eti, sığır kabuk yağı ve baharat kullanılarak hazırlanmıştır. Her bir formülasyonda, farklı unlar %5 oranında sığır kabuk yağı yerine kullanılmıştır. Tahıl ve baklagil unlarının sığır eti köftelerinin, pH, nem, yağ, protein, pişirme verimi, çap küçülmesi ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Tahıl ve baklagil unlarının, ham ve pişmiş sığır eti köftelerinin protein ve yağ değerleri üzerindeki etkileri önemli bulunmuştur. Bununla birlikte, tahıl ve baklagil unları, köftelerin, pişirme verimini, nem değerlerini ve yağ tutma değerlerini artırırken, çap küçülmesi değerlerini azaltmıştır. Unlar arasında yulaf unu, nem tutma değerlerini, koku, tekstür, lezzet ve genel kabul edilebilirlik değerlerini en fazla artıran un olmuştur. Sığır eti köftelerinin duyusal özellikleri üzerinde nohut ununun performansı, diğer baklagil unlarına kıyasla daha yüksek bulunmuştur. Bununla birlikte, sarı mercimek unu duyusal skorları önemli derecede düşürmüştür.

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Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)

Cited by 105 publications

References 21 publications

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

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