Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball)

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KILIÇ B., Kankaya T., Ekici Y. K. , ORHAN H.

JOURNAL OF ANIMAL AND VETERINARY ADVANCES, vol.9, no.24, pp.3048-3054, 2010 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 9 Issue: 24
  • Publication Date: 2010
  • Doi Number: 10.3923/javaa.2010.3048.3054
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.3048-3054
  • Keywords: Textured soy protein, meatballs, oxidation, quality, final product, physiocochemical, SHELF-LIFE, GELATION, WHEY, PATTIES, ISOLATE


This study reports the effects of Textured Soy Protein (TSP) incorporation at different concentrations (0, 5, 10 and 20% of total mass) on physicochemical properties of pan-fried beef Kofte (traditional Turkish meatball). The results indicated that the incorporation of TSP increased pH, a* values and total Unsaturated Fatty Acid (UFA) contents and decreased L* values, cooking loss and lipid oxidation in meatball samples (p<0.05). Addition of TSP also significantly affected some of the sensory attributes of meatballs (p<0.05). It was concluded that addition of TSP up to 10% into meatball formulation may be applied to improve the quality of meatballs without any adverse effects on the final product.