Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (koefte)
作者: Meltem SerdaroğluÖzlem Değırmencioğlu
作者单位: 1Food Engineering Department, Ege University Engineering Faculty, Turkey
刊名: Meat Science, 2004, Vol.68 (2), pp.291-296
来源数据库: Elsevier Journal
DOI: 10.1016/j.meatsci.2004.03.010
关键词: MeatballCorn flourGround meatFat replacerLow fat meatball
原始语种摘要: Abstract(#br)In this study the effects of fat level (5%, 10% and 20%) and corn flour (CF 0%, 2% and 4%) on chemical composition, cooking characteristics and sensory properties of Turkish type meatballs were evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage. At each fat level, incorporation of CF significantly increased protein content but had no significant effect on fat content of cooked meatballs. Decreasing the fat content from 20% to 5% significantly increased cooking yield and fat retention. Meatballs formulated with 20% fat had the highest reduction in diameter. CF had no effect on reduction in diameter. CF reduced shrinkage in meatballs formulated with 5% or 10% fat and...
全文获取路径: Elsevier  (合作)
分享到:
来源刊物:
影响因子:2.754 (2012)

×