Effect of ground poppy seed as a fat replacer on meat burgers

Gok V., Akkaya L., Obuz E., Bulut S.

MEAT SCIENCE, cilt.89, sa.4, ss.400-404, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 4
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1016/j.meatsci.2011.04.032
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.400-404
  • Anahtar Kelimeler: Poppy seed, Meat burger, Fat replacer, Low-fat, Cholesterol, QUALITY CHARACTERISTICS, OLIVE OIL, BEEF FAT, NUTRITIONAL PROFILE, SENSORY PROPERTIES, ACID-COMPOSITION, PORK BACKFAT, MEATBALLS, PATTIES, STORAGE
  • Akdeniz Üniversitesi Adresli: Hayır

Özet

Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p< 0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product. (C) 2011 Elsevier Ltd. All rights reserved.