2,564
Views
29
CrossRef citations to date
0
Altmetric
Original Articles

Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta

, &
Pages 228-242 | Received 19 Apr 2007, Accepted 06 Jun 2008, Published online: 08 Jul 2010

REFERENCES

  • Huang , S.C. , Shiau , C.Y. , Liu , T.E. , Chu , C.L. and Hwang , D.F. 2005 . Effect of rice bran on sensory and physico-chemical properties of emulsified pork meatballs . Meat Science , 70 : 613 – 619 .
  • Yildirim , I. , Uzunlu , S. and Topuz , A. 2005 . Effect of gamma irradiation on some principle microbiological and chemical quality parameters of raw Turkish meatball . Food Control , 16 : 363 – 367 .
  • Bruhn , C.M. , Cotter , A.H. and Diaz-Knauf , K. 1992 . Consumer attitudes and market potential for food using fat substitutes . Food Technology , 46 : 81 – 86 .
  • Khalil , A.H. 2000 . Quality characters of low fat beef patties formulated with modified corn starch and water . Food Chemistry , 68 : 61 – 68 .
  • Serdaroglu , M. and Sapanci-Ozsumer , M. 2003 . Effect of soy protein, whey powder and wheat gluten on quality characteristics of cooked beef sausages formulated with 5%, 10%, and 20% fat . Electronic journal of Polish Agricultural University, Series: Food Science and Technology , 6 ( 2 ) : 1 – 9 . No. 03
  • Yilmaz , I. and Daglioglu , O. 2003 . The effect of replacing fat with oat bran on fatty acid composition and physio chemical properties of meat balls . Meat Science , 65 : 819 – 823 .
  • Desmond , E.M. , Troy , D.T. and Buckley , D.J. 1998 . The effect of Tapioca starch, oat fiber and whey protein on the physical and sensory properties of low fat beef burgers . LWT Food Science and Technology , 31 : 653 – 657 .
  • Garcia , M.L. , Dominguez , R. , Galvez , M.D. , Casas , C. and Selgas , M.D. 2002 . Utilization of cereal and fruit fibers in low fat dry fermented sausages . Meat Science , 60 : 227 – 236 .
  • Serdaroglu , M. and Degirmencioglu , O. 2004 . Effects of fat level (5%. 10%, 20%) & corn flour (0%, 2%, 4%) on some properties of Turkish type meat balls (kofte) . Meat Science , 68 : 291 – 296 .
  • Ahmed , P.O. , Miller , M.F. , Lyon , C.E. , Vaughters , H.M. and Reagan , J.O. 1990 . Physical and sensory characteristics of low fat fresh pork sausage processed with various levels of added water . Journal of Food Science , 55 : 625 – 628 .
  • Bloukas , J.G. , Paneras , E.D. and Papadima , S. 1997 . Effects of carageenan on processing and quality characteristics of low fat frankfurters . Journal of Muscle Foods , 8 : 68 – 78 .
  • Kumar , M. and Sharma , B.D. 2004 . The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with carrageenan as fat replacer . International Journal of Food Science and Technology , 39 : 31 – 42 .
  • Akoh , C.C. 1998 . Fat replacers . Food Technology , 52 : 47 – 53 .
  • Mendoza , E. , Garcia , M.L. , Casa , C. and Selgas , M.D. 2001 . Inulin as fat substitutes in low fat, dry fermented sausages . Meat Science. , 57 : 387 – 393 .
  • Osburn , W.N. and Keeton , J.T. 1994 . Konjac flour gel as fat substitute in low fat pre rigor fresh pork sausage . Journal of Food Science , 59 : 484 – 489 .
  • Trius , A. , Sebranek , J.G. , Rust , R.E. and Carr , J.M. 1994 . Carrageenan in beaker sausage as affected by pH and sodium tripolyposphate . Journal of Food Science , 59 : 946 – 951 .
  • Brewer , M.S. , McKeith , F.K. and Britt , K. 1992 . Fat soy and carageenan effects on sensory and physical characteristics of ground beef patties . Journal of Food Science , 57 : 1051
  • Solheim , R. and Ellekjaer , M.R. 1993 . Sensory quality low fat sausages affected by fat substitutes . Food Quality and Preference , 4 : 127 – 131 .
  • Mittal , G.S. and Barbut , S. 1994 . Effect of fat reduction on frankfurters physical and sensory characteristics . Food Research International , 27 : 425 – 431 .
  • Candogan , K. and Kolsarici , N. 2003 . The effect of carrageenan and pectin on some quality characteristics of low fat beef frankfurters . Meat Science , 64 : 207 – 217 .
  • Berry , B.W. and Bigner , G.M.E. 1996 . Use of carrageenan and konjac flour gel in low fat restructured pork nuggets . Food Research International , 29 : 355 – 362 .
  • Xiong , Y.L. , Noel , D.C. and Moody , W.G. Proceedings of 41st International Congress of Meat Science and Technology . pp. 435 – 441 .
  • Matulis , R.J. , McKeith , F.K. , Suthertand , J.W. and Brewer , M.S. 1995 . Sensory characteristics of frankfurters as affected by fat, salt and pH . Journal of Food Science , 60 : 42 – 47 .
  • Claus , J.R. and Hunt , M.C. 1991 . Low-fat, high-added water Bologna formulated with texture-modified ingredients . Journal of Food Science , 56 : 643 – 647 . 652
  • Association of Analytical Chemists . 2005 . Official Methods of Analysis , Washington , DC : AOAC .
  • Serdaroglu , M. 2006 . Improving low fat meatball characteristics by adding whey powder . Meat Science , 72 : 155 – 163 .
  • Hughes , E. , Cofrades , S. and Troy , D.J. 1997 . Effect of fat level, oat fiber, and carrageenan on frankfurters formulated with 5, 12, or 30% fat . Meat Science , 45 : 273 – 281 .
  • Modi , V.K. , Mahendrakar , S.N. , Narasimha Rao , D. and Sachindra , N.M. 2003 . Quality of buffalo Meat burger containing legume flours as a binder . Meat Science , 66 : 143 – 149 .
  • Statsoft Inc . 1999 . “ STATISTICA for windows. Statsoft Inc. 2300 ” . In East 14th Street Tulsa , OK
  • Mansour , E. and Khalil , A.H. 1997 . Characteristics of low -fat beef burger as influenced by various types of wheat fibers . Food Research International , 30 : 199 – 205 .
  • Egbert , W.R. , Huffman , D.L. , Chem , C.M. and Dylewski , D.P. 1991 . Development of low-fat ground beef . Food Technology , 45 : 64 – 67 .
  • Bloukas , J.G. and Paneras , E.D. 1996 . Quality characteristics of low fat frankfurters manufactured with potato starch finely ground toasted bread and rice bran . Journal of Muscle Foods , 7 : 109 – 129 .
  • Pietrasik , Z. and Duda , Z. 2000 . Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages . Meat Science , 56 : 181 – 188 .
  • Huffman , D.L. , Mikel , W.B. , Egbert , W.R. , Chen , C. and Smith , K.L. 1992 . Development of lean pork sausage products . Cereal Foods Worlds , 37 : 439 – 442 .
  • Anon . 1989 . Oat fiber ingredient promotes functional qualities . Prepared Food , 158 : 163
  • Serdaroglu , M. , Turp , G.Y. and Abrodimov , K. 2005 . Quality of low-fat meatballs containing legume flours as extenders . Meat Science , 70 : 99 – 105 .
  • Keeton , J.T. 1994 . Low fat meat products-technological problems with processing . Meat Science , 48 : 878 – 881 .
  • Andres , S.C. , Garcia , M.E. , Zaritzky , N.E. and Califano , A.N. 2006 . Storage stability of low fat chicken sausages . Journal of Food Engineering , 72 : 311 – 319 .
  • Suman , S.P. and Sharma , B.D. 2003 . Effect of grind size and fat levels on the physico-chemical and sensory characters of low-fat ground buffalo meat patties . Meat Science , 65 : 973 – 976 .
  • Gujral , H.S. , Kaur , A. , Singh , N. and Sodhi , S.N. 2002 . Effect of liquid whole egg, fat and texture and cooking properties of raw and baked patties from goat meat . Journal of Food Engineering , 53 : 377 – 385 .
  • Heath , H. 1970 . Flavour: a brief consideration of the chemistry and technology . Flavour Industry , : 586 – 590 .
  • Marquez , E.J. , Ahmed , E.M. , West , R.L. and Johnson , D.D. 1989 . Emulsion stability and sensory characteristics of commercially available frankfurters . Journal of Food Quality , 17 : 263 – 271 .
  • Wallingford , L.W. and Labuza , T.P. 1983 . Evaluation of the water binding properties of food hydrocolloids by physical/chemical methods and in a low meat emulsion . Journal of Food Science , 48 : 1 – 5 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.