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, cilt.9, ss.3048-3054, 2010 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 9 Konu: 24
  • Basım Tarihi: 2010
  • Doi Numarası: 10.3923/javaa.2010.3048.3054
  • Dergi Adı: JOURNAL OF ANIMAL AND VETERINARY ADVANCES
  • Sayfa Sayıları: ss.3048-3054

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.