Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs
Küçük Resim Yok
Tarih
2004
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Rye bran was used as a fat Substitute in the production of meatballs. The effect of rye bran addition on the fatty acid composition, trans fatty acids, total fat, some physico-chemical and sensory properties of the samples was studied. Meatballs were produced with four different formulations including 5%, 10%, 15%, and 20% rye bran addition. Control samples were formulated with 10% fat addition. Meatballs containing rye bran had lower concentrations of total fat and total trans fatty acids than the control samples. Meatballs made with addition of 20% rye bran had the highest protein, ash contents, L value (lightness), b value (yellowness), and the lowest moisture, salt content and weight losses and a value (redness). There was a significant difference among the meatball samples in respect to sensory properties and 5%, 10%, rye bran added meatballs and control samples had high acceptability. (C) 2003 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Meatball, Rye Bran, Fatty Acids, Trans Fatty Acids, Meat-Products, Physicochemical Properties, Pork Backfat, Oat Bran, Frankfurters, Foods, Sausages, Inulin, Fiber, Oils
Kaynak
Meat Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
67
Sayı
2
