Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs

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dc.authorid0000-0003-1116-0934
dc.authorscopusid56158292700
dc.authorscopusid37045784900
dc.authorscopusid23979419500
dc.authorwosidDemirci, Ahmet Şükrü/AAT-6596-2020
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.contributor.authorDemirci, Zeynep Ozben
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorDemirci, Ahmet Şükrü
dc.date.accessioned2022-05-11T14:44:53Z
dc.date.available2022-05-11T14:44:53Z
dc.date.issued2014
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractThis study evaluated the effects of xanthan gum, guar gum, carrageenan and locust bean gum on physical, chemical and sensory properties of meatballs. Meatball samples were produced with three different formulations including of 0.5, 1, and 1.5% each gum addition and gum added samples were compared with the control meatballs. Physical and chemical analyses were carried out on raw and cooked samples separately. Moisture contents of raw samples decreased by addition of gums. There were significant decreases (p < 0.05) in moisture and fat contents of raw and cooked meatball samples formulated with gum when compared with control. Ash contents and texture values increased with gum addition to meatballs. Meatball redness decreased with more gum addition in raw and cooked meatball samples, which means that addition of gums resulted in a lighter-coloured product. According to sensory analysis results, locust bean gum added (1%) samples were much preferred by the panelists.
dc.identifier.doi10.1007/s13197-011-0588-5
dc.identifier.endpage942
dc.identifier.issn0022-1155
dc.identifier.issn0975-8402
dc.identifier.issue5en_US
dc.identifier.pmid24803701
dc.identifier.scopus2-s2.0-84900512272
dc.identifier.scopusqualityQ1
dc.identifier.startpage936
dc.identifier.urihttps://doi.org/10.1007/s13197-011-0588-5
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9816
dc.identifier.volume51
dc.identifier.wosWOS:000335666800014
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorDemirci, Zeynep Ozben
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorDemirci, Ahmet Şükrü
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofJournal of Food Science and Technology-Mysore
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectMeatball
dc.subjectXanthan
dc.subjectGuar
dc.subjectCarrageenan
dc.subjectLocust bean
dc.subjectQuality characteristics
dc.subjectLow-Fat Meatballs
dc.subjectSimulated Retail Distribution
dc.subjectQuality Characteristics
dc.subjectDietary Fiber
dc.subjectEmulsified Meatballs
dc.subjectPotassium Lactate
dc.subjectStorage Stability
dc.subjectKappa-Carrageenan
dc.subjectBeef Frankfurters
dc.subjectAcid-Composition
dc.titleEffects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
dc.typeArticle

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