Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball)
JOURNAL OF ANIMAL AND VETERINARY ADVANCES, cilt.9, sa.24, ss.3048-3054, 2010 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 9 Sayı: 24
- Basım Tarihi: 2010
- Doi Numarası: 10.3923/javaa.2010.3048.3054
- Dergi Adı: JOURNAL OF ANIMAL AND VETERINARY ADVANCES
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.3048-3054
- Anahtar Kelimeler: Textured soy protein, meatballs, oxidation, quality, final product, physiocochemical, SHELF-LIFE, GELATION, WHEY, PATTIES, ISOLATE
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Süleyman Demirel Üniversitesi Adresli: Evet
Özet
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.