Improving low fat meatball characteristics by adding whey powder
作者: Meltem Serdaroğlu
作者单位: 1Ege University Engineering Faculty, Food Engineering Department, 35100 Bornova, Turkey
刊名: Meat Science, 2005, Vol.72 (1), pp.155-163
来源数据库: Elsevier Journal
DOI: 10.1016/j.meatsci.2005.06.012
关键词: MeatballWheyGround meatFat replacersLow fat meat products
英文摘要: Abstract(#br)In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juiciness, colour parameters ( L *, a *, b *) and sensory properties. Addition of WP did not affect fat and protein contents of meatballs. Addition of 2% or 4% WP significantly increased cooking yield regardless of the fat level. Both fat level and WP level significantly affected fat retention values of meatballs. Incorporating WP had no effect on meatball juiciness. Addition of WP increased fat and moisture retention of meatballs. Twenty percent fat resulted in higher L * and...
全文获取路径: Elsevier  (合作)
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影响因子:2.754 (2012)

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