Effects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballs

Basit Öğe Kaydı
dc.authoridYILMAZ, ISMAIL/0000-0003-1116-0934
dc.contributor.authorYilmaz, I
dc.date.accessioned2024-06-12T11:08:10Z
dc.date.available2024-06-12T11:08:10Z
dc.date.issued2004
dc.departmentTrakya Üniversitesien_US
dc.description.abstractRye 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.en_US
dc.identifier.doi10.1016/j.meatsci.2003.10.012
dc.identifier.endpage249en_US
dc.identifier.issn0309-1740
dc.identifier.issue2en_US
dc.identifier.pmid22061320en_US
dc.identifier.scopus2-s2.0-0347899441en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage245en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2003.10.012
dc.identifier.urihttps://hdl.handle.net/20.500.14551/22326
dc.identifier.volume67en_US
dc.identifier.wosWOS:000220419300009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectMeatballen_US
dc.subjectRye Branen_US
dc.subjectFatty Acidsen_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectMeat-Productsen_US
dc.subjectPhysicochemical Propertiesen_US
dc.subjectPork Backfaten_US
dc.subjectOat Branen_US
dc.subjectFrankfurtersen_US
dc.subjectFoodsen_US
dc.subjectSausagesen_US
dc.subjectInulinen_US
dc.subjectFiberen_US
dc.subjectOilsen_US
dc.titleEffects of rye bran addition on fatty acid composition and quality characteristics of low-fat meatballsen_US
dc.typeArticleen_US

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu