Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

Basit Öğe Kaydı
dc.contributor.authorSaricoban, Cemalettin
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-03-26T17:40:02Z
dc.date.available2020-03-26T17:40:02Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractA three-factor Box-Behnken design was adopted for studying the simultaneous effects of processing variables such as fat (10-30%), wheat bran (5-15%) and NaCl (0-2%) on physicochemical, textural and sensory properties of cooked beef patties. In addition, the ridge analysis was conducted to find the values of processing variables that maximise and minimise the texture profile analysis (TPA) parameters (hardness, chewiness, gumminess, adhesiveness, springiness, resilience and cohesiveness) and sensory ratings. Experimental design allowed for evaluation of potential interactive and quadratic effects between these variables; fat wheat bran and NaCl. It was found that protein and fat contents of patties was decreased and increased, respectively as the amount of wheat bran increased. NaCl increased the ash content of patties. Fat and wheat bran had a notable influence on textural properties, which improved the textural properties at certain levels. Lower addition of wheat bran and NaCl into patty resulted in higher acceptable product with respect to firmness, juiciness and overall quality properties. (C) 2009 Elsevier Ltd. All rights reserved.en_US
dc.description.sponsorshipSelcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors would like to thank the Scientific Research Projects (SU - BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.doi10.1016/j.meatsci.2009.07.010en_US
dc.identifier.endpage619en_US
dc.identifier.issn0309-1740en_US
dc.identifier.issn1873-4138en_US
dc.identifier.issue4en_US
dc.identifier.pmid20416650en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage610en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.meatsci.2009.07.010
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23834
dc.identifier.volume83en_US
dc.identifier.wosWOS:000270769900004en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofMEAT SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectPattyen_US
dc.subjectFaten_US
dc.subjectWheat branen_US
dc.subjectNaClen_US
dc.subjectTextureen_US
dc.subjectOptimisationen_US
dc.titleResponse surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of pattiesen_US
dc.typeArticleen_US

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