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Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties

dc.authorscopusid 36051672700
dc.authorscopusid 6506692146
dc.authorscopusid 6507272762
dc.contributor.author Andic, Seval
dc.contributor.author Zorba, Omer
dc.contributor.author Tuncturk, Yusuf
dc.date.accessioned 2025-05-10T17:48:01Z
dc.date.available 2025-05-10T17:48:01Z
dc.date.issued 2010
dc.department T.C. Van Yüzüncü Yıl Üniversitesi en_US
dc.department-temp [Andic, Seval; Zorba, Omer; Tuncturk, Yusuf] Yuzuncu Yil Univ, Dept Food Engn, Fac Engn & Architecture, TR-65080 Van, Turkey en_US
dc.description.abstract Effects of addition of whey powder (WP 0, 1 & 2%), skim milk powder (SMP 0,1 & 2%) and their combination on yield and textural properties of meat patties were studied Yield, moisture, moisture retention, sensory characteristics and textural properties were determined in the meat patties Addition of 1 or 2% WP, SMP and their combination significantly (p<0 01) increased cooking yield, moisture and moisture retention of cooked samples WP, SMP and combination of WP-SMP addition did not affect sensory characteristics except chewiness and elasticity of the patties SMP and combination of WP-SMP caused a significant (p<0 05) difference in elasticity and WP caused a significant (p<0 05) difference in chewiness Cooked meat patties formulated with WP, SMP and their combination at all tested ratios were significantly (p<0 01) different in strength of fracture and work of fracture Hardness of cooked patties decreased with the addition of SMP However, this property Increased by the addition of WP compared to the control Significant differences (p<0 05) from added ingredients occurred in chewiness Addition of SMP decreased cohesiveness of meat patties (C) 2010 Friends Science Publishers en_US
dc.description.woscitationindex Science Citation Index Expanded
dc.identifier.endpage 876 en_US
dc.identifier.issn 1560-8530
dc.identifier.issue 6 en_US
dc.identifier.scopus 2-s2.0-78049469934
dc.identifier.scopusquality Q3
dc.identifier.startpage 871 en_US
dc.identifier.uri https://hdl.handle.net/20.500.14720/16950
dc.identifier.volume 12 en_US
dc.identifier.wos WOS:000283976400013
dc.identifier.wosquality N/A
dc.language.iso en en_US
dc.publisher Friends Science Publ en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.subject Meat Patty en_US
dc.subject Whey Powder en_US
dc.subject Skim Milk Powder en_US
dc.subject Textural Properties en_US
dc.title Effect of Whey Powder, Skim Milk Powder and Their Combination on Yield and Textural Properties of Meat Patties en_US
dc.type Article en_US

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