Yilmaz, I2024-06-122024-06-1220040309-1740https://doi.org/10.1016/j.meatsci.2003.10.012https://hdl.handle.net/20.500.14551/22326Rye 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.en10.1016/j.meatsci.2003.10.012info:eu-repo/semantics/closedAccessMeatballRye BranFatty AcidsTrans Fatty AcidsMeat-ProductsPhysicochemical PropertiesPork BackfatOat BranFrankfurtersFoodsSausagesInulinFiberOilsArticle672245249Q1WOS:0002204193000092-s2.0-034789944122061320Q1