Quality of low-fat meatballs containing Legume flours as extenders

Serdaroğlu, Meltem; Yıldız-Turp, Gülen; Abrodímov, Kiyalbek

doi:10.1016/j.meatsci.2004.12.015

Cited by 158 publications

(135 citation statements)

References 30 publications

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“…In fact, the presence of fiber content reduces the free fat thereby decreased the rate of oxidation. Antioxidative property of some fruits and vegetables may also responsible for reduced TBARS value in meat products (Serdaroglu et al 2005).…”

Section: Resultsmentioning

confidence: 99%

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p>0.05), but fibers and ash contents was increased (p<0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p>0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p>0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

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Section: Resultsmentioning

confidence: 99%

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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“…They substituted 0-15% of beef mince with navy beans, chick peas, mung beans and red kidney beans and evaluated sensory properties, total cooking losses and proximate composition of cooked patties. Legume fl ours were successfully used (blackeye bean, chickpea and lentil) in meatball formulations as extenders (Serdaroglu et al 2005). Protein content of meatballs increased with the addition of legume fl ours.…”

Section: Application To Meat Productsmentioning

confidence: 99%

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

2010

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There is a rapid change in our overall lifestyle due to impact of globalization. Every day hasty life has forced consumers to be dependent upon fast foods, which contain meagre amount of dietary fi bre. Non-starch polysaccharides and resistant oligosaccharides, lignin, substances associated with NSP and lignin complex in plants, other analogous carbohydrates, such as resistant starch and dextrins, and synthesized carbohydrate compounds, like polydextrose are categorized as dietary fi bre. They are mostly concentrated in cereals, pulses, fruits and vegetables. It has been proclaimed that daily dietary fi bre intake helps in prevention of many nutritional disorders like gut related problems, cardiovascular diseases, type 2 diabetes, certain types of cancer and obesity. Meat is generally lacking this potential ingredient, which could be incorporated while products processing to make them more healthful. Various fi bre rich sources have been attempted in different products attributed to their technological and health benefi ts and many are in the queue to be used in a variety of meat products. Selection of appropriate fi bre rich ingredients and their proper incorporation can improve health image of meat products.

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“…Reduction in fat adversely affects the textural and sensorial characteristics of meat products 2 . Proteins, modified starches, gums, and cereal and legume flours are used to reduce the adverse effects of fat reduction 1,[3][4][5][6][7] . They can increase moisture and fat retention capability of meat products, thus increasing the juiciness and improving brittleness meat products.…”

mentioning

confidence: 99%

The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

Kurt¹,

Kılınççeker²

2012

Kafkas Univ Vet Fak Derg

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SummaryThe effects of cereal and legume flours (wheat, barley, oat, rye, rice, corn, soy, chickpea and yellow lentil flours) on the physical, chemical, and sensory properties of beef patties were investigated. Meat patties were prepared using beef, beef back fat, and spices. Each of the flours was added to each formulation instead of beef back fat at the level of 5%. Effects of the cereal and legume flours (CLFs) on pH, proximate composition, cooking yield, diameter reduction, and sensory properties of beef patties were studied. The effects of CLFs on the protein and fat values of raw and cooked beef patties were found to be significant. However, CLFs increased yield, moisture, and fat retention and decreased diameter reduction values. Oat flour increased moisture retention, odour, texture, flavour and overall acceptability values of the cooked beef patties the best. Among the legume flours, chickpea flour had higher performance on the sensorial properties of beef patties. However, yellow lentil flour decreased sensory scores significantly. Keywords: Beef, Beef patties, Cereal, Legume, Patty Tahıl ve Baklagil Unlarının Sığır Eti Köftelerinin Kalite Özellikleri Üzerindeki Etkileri ÖzetTahıl ve baklagil unlarının (buğday, arpa, yulaf, çavdar, pirinç, mısır, soya, nohut ve sarı mercimek) sığır eti köftelerinin, fiziksel, kimyasal ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Et köfteleri, sığır eti, sığır kabuk yağı ve baharat kullanılarak hazırlanmıştır. Her bir formülasyonda, farklı unlar %5 oranında sığır kabuk yağı yerine kullanılmıştır. Tahıl ve baklagil unlarının sığır eti köftelerinin, pH, nem, yağ, protein, pişirme verimi, çap küçülmesi ve duyusal özellikleri üzerindeki etkileri araştırılmıştır. Tahıl ve baklagil unlarının, ham ve pişmiş sığır eti köftelerinin protein ve yağ değerleri üzerindeki etkileri önemli bulunmuştur. Bununla birlikte, tahıl ve baklagil unları, köftelerin, pişirme verimini, nem değerlerini ve yağ tutma değerlerini artırırken, çap küçülmesi değerlerini azaltmıştır. Unlar arasında yulaf unu, nem tutma değerlerini, koku, tekstür, lezzet ve genel kabul edilebilirlik değerlerini en fazla artıran un olmuştur. Sığır eti köftelerinin duyusal özellikleri üzerinde nohut ununun performansı, diğer baklagil unlarına kıyasla daha yüksek bulunmuştur. Bununla birlikte, sarı mercimek unu duyusal skorları önemli derecede düşürmüştür.

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Quality of low-fat meatballs containing Legume flours as extenders

Cited by 158 publications

References 30 publications

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

The Effects of Cereal and Legume Flours on the Quality Characteristics of Beef Patties

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