The characteristics of beef patties containing different levels of fat and oat flour

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dc.contributor.authorSerdaroglu, M
dc.date.accessioned2019-10-27T19:19:50Z
dc.date.available2019-10-27T19:19:50Z
dc.date.issued2006
dc.departmentEge Üniversitesien_US
dc.description.abstractThree concentrations of oat flour (OF), 0, 2 and 4% (w/w), were added to beef patties which had either 5, 10 or 20% fat levels. Raw and cooked patties were analysed for protein, fat, moisture, ash and pH. Patties were further evaluated for cooking characteristics, colour parameters (L*, a*, b*) and sensory properties. Moisture content decreased in raw patties as a result of the addition of OF but OF increased the moisture content of cooked patties. OF addition did not change the protein, fat and ash contents of either raw or cooked patties. Increasing fat concentration decreased cooking yield. OF improved the cooking characteristics of patties. Reducing the fat significantly decreased the lightness values of patties. Patties with OF had slightly higher b* values than control treatments. Increasing fat level increased juiciness, flavour and texture scores and 4% OF increased the juiciness scores, OF had no effect on other sensory properties.en_US
dc.identifier.doi10.1111/j.1365-2621.2005.01041.x
dc.identifier.endpage153en_US
dc.identifier.issn0950-5423
dc.identifier.issn0950-5423en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage147en_US
dc.identifier.urihttps://doi.org/10.1111/j.1365-2621.2005.01041.x
dc.identifier.urihttps://hdl.handle.net/11454/38800
dc.identifier.volume41en_US
dc.identifier.wosWOS:000234648300004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectground meaten_US
dc.subjectlow faten_US
dc.titleThe characteristics of beef patties containing different levels of fat and oat flouren_US
dc.typeArticleen_US

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