Improving low fat meatball characteristics by adding whey powder

Serdaroğlu, Meltem

doi:10.1016/j.meatsci.2005.06.012

Cited by 66 publications

(61 citation statements)

References 21 publications

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“…The pH values also differed significantly between different samples. Meltem (2006) reported similar results for meatballs made with the addition of whey powder. The pH of meat shown to be closely associated with water binding properties of meat proteins but other factors like isoelectric point and type and amount of water also determined the water binding properties of meat (Lonergan and Lonergan 2005).…”

Section: Resultssupporting

confidence: 52%

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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Section: Resultssupporting

confidence: 52%

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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“…Sausage with 3% WPP had the highest cooking loss. These results are close to that obtained by Serdaroğlu (2006) which found that meatballs prepared with 2 or 4% whey protein were significantly higher for cooking yield at different fat levels. Also, Hale et al (2002) found that beef patties containing textured whey protein had the lowest cooking loss than control one.…”

Section: IIIsupporting

confidence: 90%

“…Sausage formulated with 1, 2 or 4% WPP had the highest moisture retention. Serdaroğlu (2006) found that addition of 2 or 4% whey protein to meatballs formulated with 5, 10, and 20 %fat significantly increased the moisture retention at each fat level. The same result was found by Andic et al…”

Section: IIImentioning

confidence: 89%

The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Zaki¹

2017

IJEAB

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“…whey powder affect the color of low fat products (Chang and Carpenter, 1997;Hughes et al, 1996;Serdaroðlu, 2006). The latter study reported that whey power can produce a lighter colored low-fat meatball.…”

mentioning

confidence: 88%

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

Yang¹,

Kim²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Low-fat sausages were prepared with various meats to investigate the effect of the addition of oatmeal at 10% as a fat substitute. The sausages were made with beef, pork and chicken after trimming the visible fat, and the physical and sensory properties of the sausages were evaluated. Beef sausage had the lowest cooking yield and the highest hardness, while chicken sausage showed the opposite properties. The addition of oatmeal resulted in sausage products with less cooking loss and softer texture for all types of meat sausages. Such changes were more pronounced for beef low-fat sausage than for the other types of sausages. The results of moisture absorption suggested that the difference in cooking yield and hardness among sausage products was due to the water-retention properties of different meats and the substitute in response to heat treatment. Sensory evaluation indicated that the greatest overall acceptability of the sausage products were obtained from 10% oatmeal-added pork sausage and that the addition of oatmeal led to better acceptability for all types meat sausages.

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Improving low fat meatball characteristics by adding whey powder

Cited by 66 publications

References 21 publications

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

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

The Quality Characteristics of Camel Sausage Formulated with Different Levels of Whey Protein Powder

Physical and Sensory Properties of Low Fat Sausage Amended with Hydrated Oatmeal and Various Meats

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