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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dc.authorid0000-0003-1333-060X
dc.authorid0000-0003-1116-0934
dc.authorid0000-0002-2366-514X
dc.authorid0000-0002-9161-6286
dc.authorscopusid25423141800
dc.authorscopusid57205610252
dc.authorscopusid6603211547
dc.authorscopusid37045784900
dc.authorscopusid6508326833
dc.authorwosidBOYACI, Ismail Hakki/A-5255-2013
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidKurultay, Şefik/ABA-9989-2020
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.authorwosidVelioğlu, Serap Duraklı/AAG-4565-2019
dc.contributor.authorVelioğlu, Hasan Murat
dc.contributor.authorDuraklı Velioğlu, Serap
dc.contributor.authorBoyacı, İsmail Hakkı
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorKurultay, Şefik
dc.date.accessioned2022-05-11T14:44:51Z
dc.date.available2022-05-11T14:44:51Z
dc.date.issued2010
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractA 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.
dc.description.sponsorshipNamik Kemal University Scientific Research Projects FundNamik Kemal University [NKUBAP-4-2009-Doctorate]
dc.description.sponsorshipThis work was Supported by the Namik Kemal University Scientific Research Projects Fund (Project No. NKUBAP-4-2009-Doctorate).
dc.identifier.doi10.1016/j.meatsci.2009.10.001
dc.identifier.endpage483
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue3en_US
dc.identifier.pmid20374813
dc.identifier.scopus2-s2.0-73449115299
dc.identifier.scopusqualityQ1
dc.identifier.startpage477
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2009.10.001
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9787
dc.identifier.volume84
dc.identifier.wosWOS:000274990300024
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorVelioğlu, Hasan Murat
dc.institutionauthorDuraklı Velioğlu, Serap
dc.institutionauthorYılmaz, İsmail
dc.institutionauthorKurultay, Şefik
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofMeat Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectHamburger patty
dc.subjectResponse surface methodology
dc.subjectImage processing
dc.subjectComputer Vision System
dc.subjectLow-Fat Meatballs
dc.subjectSensory Properties
dc.subjectKappa-Carrageenan
dc.subjectWater-Content
dc.subjectWhey-Protein
dc.subjectColor
dc.subjectBeef
dc.subjectShrinkage
dc.subjectCooking
dc.titleInvestigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
dc.typeArticle

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