The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Yılmaz, İsmail; Dağlıoğlu, Orhan

doi:10.1016/s0309-1740(02)00286-3

Cited by 138 publications

(126 citation statements)

References 14 publications

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“…However stability of texture attributes was same as control samples indicating no negative effect in term of chewiness and gumminess values. Yılmaz and Dağlıoğlu (2003) indicated that meatballs made with the addition of oat fiber had characteristics similar to those of the present study. Yang et al (2007) showed similar results when studying the effects of adding oatmeal and tofu to low-fat pork sausages.…”

Section: Texture Profile Analysissupporting

confidence: 85%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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Flaxseed has been proven for its multidimensional health benefits and can be used for development of emulsion type functional meat products. In view of this the incorporation of cold milled flaxseed powder (FSP) in meat batter at level 1-5 % was investigated. The results revealed that incorporation significantly (P <0.05) decreased the total fluid release (TFR), fat release (FR) and water release (WR) of raw meat batter. The surface and internal color values were differed significantly (P <0.05) among treatments at initial as well as during refrigerated storage period. Texture values especially hardness and chewiness values were found less (P <0.05) in FSP treated samples and textural properties in FSP treated samples were not deteriorated during storage as compared to control samples. Thus incorporation of FSP had some beneficial effects on physico-chemical properties and textural properties which were also stable during storage period. However the redness values and sensory scores were observed less in FSP treated samples.

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Section: Texture Profile Analysissupporting

confidence: 85%

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

et al. 2013

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“…A decrease in moisture percent of low fat ground beef patties (Troutt et al 1992) and low fat dry fermented sausages (Mendoza et al 2001) containing texture modifying ingredients and inulin, respectively has been observed. Other workers also observed similar results in meatballs added with various brans (Yilmaz and Daglioglu 2003;Yilmaz 2004;Huang et al 2005). Percent protein remained unchanged due to salt replacement while addition of PHF in low salt, low fat meat products significantly (P <0.05) decreased protein percent.…”

Section: Proximate Composition and Dietary Fibresupporting

confidence: 60%

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

2013

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Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P <0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P <0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P <0.05) in the treated products. Addition of PHF significantly (P <0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

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“…Wheat bran meat patties showed signifi cantly higher pH than oat bran patties in both steaming and baking treatments. Higher pH of wheat bran meat balls than control (Yilmaz 2004(Yilmaz , 2005 and slightly lower pH values of meat balls with added oat bran (Yilmaz and Daglioglu 2003) have been reported.…”

Section: Resultsmentioning

confidence: 91%

“…Findings are in accordance with those of Ranhotra et al (1994) and Jaskari et al (1995). High amount of IDF in wheat (Southgate et al 1978, Englyst et al 1982, SDF in oat (Horn 1997) and high degree of unsaturation (4.32) in oat bran (Yilmaz and Daglioglu 2003) have been reported.…”

Section: Resultsmentioning

confidence: 99%

Development of dietary fiber rich chicken meat patties using wheat and oat bran

Talukder

Sharma

2010

J Food Sci Technol

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Dietary fi ber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fi ber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fi ber (TDF), insoluble dietary fi ber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran signifi cantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in signifi cant increase in cooking yield, fi rmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.

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The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs

Cited by 138 publications

References 14 publications

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Technological, physico-chemical and sensory properties of raw and cooked meat batter incorporated with various levels of cold milled flaxseed powder

Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

Development of dietary fiber rich chicken meat patties using wheat and oat bran

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