Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
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Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A three-factor central composite design was adopted to determine the interactive effects of fat (15-30%). water (10-20%) and textured soy protein (3-9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and Moisture loss. Both fat and water content were found to be significantly effective (P < 0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the R-square values of 0.954, 0.969 and 0.964, respectively. (C) 2009 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Hamburger patty, Response surface methodology, Image processing, Computer Vision System, Low-Fat Meatballs, Sensory Properties, Kappa-Carrageenan, Water-Content, Whey-Protein, Color, Beef, Shrinkage, Cooking
Kaynak
Meat Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
84
Sayı
3
