Ara
Toplam kayıt 25, listelenen: 11-20
Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
(Elsevier Sci Ltd, 2010)
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 ...
Transglutaminaz enziminin tavuk köftesinin kalite özelliklerine etkisi
(2013)
Transglutaminaz enzimi katılarak işlenmiş gıdaların, başta tekstür olmak üzere çeşitli kalite özelliklerinde gelişmeler olduğu farklı kaynaklarda belirtilmektedir. Bu çalışmada, tavuk göğüs etinden köfte üretimi yapılmıştır. ...
Determination of Fatty Acid Composition and Total Trans Fatty Acids in Meat Products
(Korean Society Food Science & Technology-Kosfost, 2009)
In this research, fatly acid composition and trans fatty acids of 22 selected meat products produced by Turkish companies were analyzed by capillary gas liquid chromatography (GLC). Total fat contents of the meat products ...
Effects of cereal bran addition on chemical composition, cooking characteristics and sensory properties of Turkish meatballs
(Asian Journal Of Chemistry, 2007)
In this study, cereal brans (oat, maize, rye and wheat) were used as dietary fibre source in the production of meatballs. The effects of bran addition on chemical composition, weight losses, dietary fibre content, colour ...
Application of gamma irradiation for inactivation of three pathogenic bacteria inoculated into meatballs
(Pergamon-Elsevier Science Ltd, 2008)
In this research, the effect of gamma irradiation on the inactivation of Escherichia coli O157:H7 (ATCC 33150), Staphylococcus aureus (ATCC 2392) and Salmonella typhimurium (NRRL 4463) inoculated into Tekirdag meatballs ...
Effect of inulin addition on physico-chemical and sensory characteristics of meatballs
(Springer India, 2009)
Effect of veal meatballs produced with 0, 5, 10, 15 and 20% of inulin on their fatty acid composition, trans fatty acids, total fat, instrumental colour, texture, weight losses and sensory properties was studied. Meatballs ...
Some Heavy Metal Contents of Chicken Meat, Liver, Heart, Veal Liver and Lamb Kidney Sold in Tekirdag, Turkey
(Scibulcom Ltd, 2011)
Meat and offals are important for nutrient in many parts of the world because they provide the well-known trace element contents. Some of them are essential elements in human diet because it is involved in several metabolic ...
A research on determination of quality characteristics of chicken burgers produced with transglutaminase supplementation
(Soc Brasileira Ciencia Tecnologia Alimentos, 2018)
Transglutaminases are enzymes that catalyze the cross-linking between peptides or proteins. They play an important role in heat stability, gel-formation capability, water-holding capacity, emulsification and nutritional ...
Effects of xanthan, guar, carrageenan and locust bean gum addition on physical, chemical and sensory properties of meatballs
(Springer India, 2014)
This 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 ...
Effect of Transglutaminase on the Quality Properties of Chicken Breast Patties
(Kafkas Univ, Veteriner Fakultesi Dergisi, 2013)
Transglutaminase enzyme is known to improve the textural and several other quality properties of food. In this study, patties were produced from chicken breast and dividend into three groups. The first group was not treated ...