TY  - JOUR
T1  - Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball)
AU - Orhan, Hikmet AU - Ekici, Yasar Kemal AU - Kankaya, Tolga AU - Kilic, Birol 
JO  - Journal of Animal and Veterinary Advances
VL  - 9
IS  - 24
SP  - 3048
EP  - 3054
PY  - 2010
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2010.3048.3054
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2010.3048.3054
KW  - quality
KW  -oxidation
KW  -meatballs
KW  -Textured soy protein
KW  -final product
KW  -physiocochemical
AB  - 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.
ER  -