@article{MAKHILLJAVA20109242524,
    title = {Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball)},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {9},
    number = {24},
    pages = {3048-3054},
    year = {2010},
    issn = {1680-5593},
    doi = {javaa.2010.3048.3054},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2010.3048.3054},
    author = {Hikmet,Yasar Kemal,Tolga and},
    keywords = {quality,oxidation,meatballs,Textured soy protein,final product,physiocochemical},
    abstract = {This study reports the effects of Textured Soy Protein (TSP) incorporation at different concentrations (0, 5, 10 and 20% of total mass) on physicochemical properties of pan-fried beef Kofte (traditional Turkish meatball). The results indicated that the incorporation of TSP increased pH, a* values and total Unsaturated Fatty Acid (UFA) contents and decreased L* values, cooking loss and lipid oxidation in meatball samples (p<0.05). Addition of TSP also significantly affected some of the sensory attributes of meatballs (p<0.05). It was concluded that addition of TSP up to 10% into meatball formulation may be applied to improve the quality of meatballs without any adverse effects on the final product.}
    }