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      Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

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          Abstract

          The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.

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          Comparisons of methods for calculating retentions of nutrients in cooked foods

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            Development and assessment of healthy properties of meat and meat products designed as functional foods.

            This review deals with the two major aspects to be considered in the context of meat-based functional foods and human health. One involves the different strategies used to improve (increase or reduce) the presence of bioactive (healthy and unhealthy) compounds in meat and meat products in order to develop potential meat-based functional foods; these strategies are basically concerned with animal production practices, meat processing and storage, distribution and consumption conditions. Since the link between the consumption of those foods and their potentially beneficial effects (improving health and/or reducing the risk of several chronic diseases) needs to be demonstrated scientifically, the second aspect considered is related to intervention studies to examine the functional capacity of meat-based potentially functional foods in humans, discussing how the functionality of a food can be assessed in terms of its effects on health in relation to both target body functions and risk factors.
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              Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.

              The effects of fat level (5, 12 and 30%), carrageenan and oat fibre on the hydration/binding properties, colour and flavour characteristics of frankfurters were investigated. Decreasing the fat content from 30% to 5% significantly increased cook loss and decreased water holding capacity and emulsion stability. Reduced-fat products were also darker and redder compared with the 30% fat controls. Addition of carrageenan or oat fibre reduced cook loss and increased both water holding capacity and emulsion stability. Sensory evaluation indicated that decreasing fat from 30% to 5% increased the intensity of smokiness, spiciness and saltiness and reduced the overall acceptability of the flavour. Carrageenan or oat fibre did not alter the colour of the frankfurters and neither ingredient had a significant effect on the flavour characteristics assessed. The results demonstrate that carrageenan or oat fibre can partially offset some of the changes which occur in low-fat frankfurters when added water replaces fat and protein level is constant.
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                Author and article information

                Journal
                Korean J Food Sci Anim Resour
                Korean J Food Sci Anim Resour
                ksfsar
                Korean Journal for Food Science of Animal Resources
                Korean Society for Food Science of Animal Resources
                1225-8563
                2234-246X
                February 2018
                28 February 2018
                : 38
                : 1
                : 1-13
                Affiliations
                [1]Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey
                Author notes
                [* ] Corresponding author : M. Serdaroğlu Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey Tel: +0090-532-2370436 E-mail: meltem.serdaroglu@ 123456ege.edu.tr
                Article
                kosfa-38-1
                10.5851/kosfa.2018.38.1.001
                5932967
                29725220
                1f79742e-22b6-452c-b4c6-8170d215b38e
                Copyright © 2018, Korean Society for Food Science of Animal Resources

                This is an open access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licences/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                : 10 October 2017
                : 22 November 2017
                : 23 November 2017
                Categories
                Article

                beef patty,meat replacer,pumpkin,pumpkin pulp,pumpkin seed
                beef patty, meat replacer, pumpkin, pumpkin pulp, pumpkin seed

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