Low-fat beef patties with cold-pressed oils optimized by mixture design

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dc.authorscopusid25423141800
dc.authorwosidVelioglu, Hasan Murat/P-8312-2015
dc.contributor.authorVelioğlu, Hasan Murat
dc.date.accessioned2022-05-11T14:45:25Z
dc.date.available2022-05-11T14:45:25Z
dc.date.issued2016
dc.departmentFakülteler, Ziraat Fakültesi, Tarımsal Biyoteknoloji Bölümü
dc.description.abstractPartial animal fat replacement by cold-pressed grape seed oil (GSO) and pomegranate seed oil (PSO) on low-fat beef patties was studied using simplex-centroid mixture design. Linear and quadratic model equations were developed in order to associate the independent variables, namely, animal fat, GSO and PSO, and the responses measured during the 12 days storage. The model for fat loss showed that increase in PSO significantly decreased fat loss (p < 0.05). However, increase in animal fat and GSO significantly increased fat loss (p < 0.05). The oils had notable preventive effect against the drop of pH (p < 0.05) during the 6 days storage. The oils prevented early lipid oxidation where the highest thiobarbituric acid values belonged to the samples containing high amounts of animal fat (p < 0.05). Cold pressed oils showed neither preventive nor promoting effect on the growth of the monitored microorganisms. While GSO and PSO have a strong aromatic profile, none of the patties were rejected by the panelists. The results suggested that partial replacement of animal fat in beef patties by cold-pressed oils is possible.
dc.identifier.endpage100
dc.identifier.issn1336-8672
dc.identifier.issn1338-4260
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84959366121
dc.identifier.scopusqualityQ3
dc.identifier.startpage89
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10037
dc.identifier.volume55
dc.identifier.wosWOS:000374277100010
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorVelioğlu, Hasan Murat
dc.language.isoen
dc.publisherVup Food Research Inst, Bratislava
dc.relation.ispartofJournal of Food and Nutrition Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectmeat products
dc.subjectoptimization
dc.subjectfat reduction
dc.subjectseed oil
dc.subjectGrape Seed Oils
dc.subjectOxidative Stability
dc.subjectQuality Characteristics
dc.subjectPartial Replacement
dc.subjectAcid-Composition
dc.subjectPhysicochemical Properties
dc.subjectVegetable-Oils
dc.subjectMeat-Products
dc.subjectMeatballs
dc.subjectStorage
dc.titleLow-fat beef patties with cold-pressed oils optimized by mixture design
dc.typeArticle

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