Effects of using plum puree on some properties of low fat beef patties
Makaleler > Tam Makale · 2010
Yazarlar: Gülen TURP, Fatma Meltem SERDAROĞLU
MEAT SCIENCE, SCI Expanded İndekslerine Giren Dergi, Uluslararası, 2010, cilt 86, ss 896-900
DOI: 10.1016/j.meatsci.2010.07.009
Özet
The purpose of this study was to determine the effects of using different amounts of plum puree (5%, 10% or 15%) on some properties of low fat beef patties. Plum puree (PP) was used as an extender in beef patties. Moisture content decreased with increasing concentration of plum puree. Increasing amounts of PP decreased beef patty pH. The highest cooking yield and moisture retention were found in 5% PP samples. Diameter reduction increased and thickness reduction decreased with increasing amounts of PP. The addition of PP to the formulation significantly affected the colour of samples. TBARS values of control samples were higher than in PP added samples at the end of the storage period. Higher PP concentrations in the formulations led to increased juiciness and texture scores. The results indicated that 5% or 10% plum puree can be used as an extender in low fat beef patties. (C) 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.