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Effect of Mashed Lentil Lens culinaris L. Medik. Addition on Some Quality Characteristics of Hamburgers

Year 1997, Volume: 03 Issue: 03, 88 - 93, 01.08.1997
https://doi.org/10.1501/Tarimbil_0000000335

Abstract

Lentil Lens culinaris L. Medik. flour was hyrated at a ratio of 2:1 w/w water to lentil flour and boiled for 20 min. Mashed lentils were added at 5, 10 and 20 % to hamburgers and the effect of mashed lentil addition on some quality characteristics of hamburgers was investigated. Mashed lentil addition increased pH and water holding capacity of hamburgers P

References

  • Anonim. 1984. Official Methods of Food Analysis. 14lb Ed , Association of Official Analytical Chemists. Washington, D.C.
  • Anonim, 1992. Türk Standartlar ı , TS 10580. Köfte-Hamburger Köfte-Pişmemiş . Türk Standartlar ı Enstitüsü, Ankara.
  • Berry, B.W. 1993. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. J.Food Sci., 58, 34-37.
  • Berry, B.W., Leddy, K.F., Bodwell, C.E. 1985. Serı sory characteristics, shear values and cooking properties of ground beef patties extended with iron-and zincfortified soy isolate, concentrate of flour. Food Sci., 50, 1556-1559.
  • Bowers, J.A., Engler, P. 1975. Freshly cooked and cooked, frozen reheated beef and beef-soy patties. J.Food Sci., 40, 624-625.
  • Drake, S.R., Hinnergardt, L.C., Kluter, Prell, P.A. 1975. Beef patties. The effect of textured soy protein and fat levels on quality and acceptability. J.Food Sci., 40, 1065-1067.
  • Judge, M.D., Haugh, C.G., Zachariah, G.L., Parmelee, C.E., Pyle, R.L. 1974. Soya additives in beef patties. J.Food Sci., 39, 137-139.
  • Kaya M. 1987. Yağs ı z Soya Ununun Hamburger Tipi Et Ürünlerine Kat ı labilme İmkaniarı Üzerine Araştı rmalar. Yüksek Lisans Tezi, Atatürk Only. Ziraat Fak., Erzurum.
  • Kaya, M., Gökalp, H.Y. 1990. Einfluls von textruertem Sojaprotein auf die Eigenschaften von Köfte. Fleischwirtsch., 70, 646-649.
  • Keeton, J.T., Melton, C.C. 1978. Factors accociated with microbial growth ground beef extended with varying levels of textured soy protein. J. Food Sci., 43, 1125- 1129.
  • Kotula, A.W., Twigg, G.G., Young. E.P. 1976. Evaluation of beef patties containing soy protein during 12-month frozen storage. J.Food Sci., 41, 1142-1147.
  • Lees, R. 1975. Food Analysis. Analitical and Quality Control Methods for Manufacturer and Buyer. 3rd Ed., Leonard Hill Book, London.
  • Lin, C.S., Zayas, J.F. 1987. Influence of corn germ protein on yield and quality characteristics of comminuted meat products in a model system. J.Food. Sci., 52, 545-548.
  • McWaters, K.H. 1977. Performance of defatted peanut, soybean and field pea meals as extenders in ground beef patties. J.Food Sci., 42, 1492-1496.
  • Minerich, P.L., Addis, P.B, Epley, R.J. Bingham, C. 1991. Properties of wild rice/ground beef-mixtures. J.Food Sci., 56, 1154-1157.
  • Moharram, Y.G., Hamza, M.A., Aman, M.B., El-Akary, M.D. 1987. Technology and characteristics of beef burger containing plant substitutes. Food Chem., 26, 189-200.
  • Padda, Kesava, R.V., Keshri, R.C., Sharma, N., Sharma, B.D. 1985. Studies on physico-chemical and organoleptic properties of ham patties extended with texturised soy proteins. J.Food Sci. and Techn., 22, 362- 365.
  • Patana, A.G., Foegeding, E.A. 1985. Rheological and stability transtions in meat butters containing soy protein concentrate and vital wheat gluten. J.Food Sci., 50,• 160- 164.
  • Rakosky, J.Jr. 1970. Soy products for the meat industry. J.Agr. Food Chem., 18, 1005-1009.
  • Ray, F.K., Parrett, N.A., Van Stavern, B.D., Ockerman, H.W. 1981. Effect of soy level and storage time on the quality. characteristics of ground beef patties. J.Food Sci. 46, 1662-1665.
  • Reitmeier, C.A., Prusa, K.J. 1991. Composition, cooking loss, color and compression of ground pork with dry-and wet-milled corn germ meals. Food Sci., 56, 216-219.
  • Rhee, K.S., Smith, G.C. 1983. Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat. Food Sci., 48, 268-269.
  • Rhee, K.S., Smith, G.C. 1984. Effect of . sodium tripolyphosphate and ascorbic acid added with glandless cottonseed flour to ground beef. J. Food Prot., 47, 182-188.
  • Rhee, K.S., Vanderzant, C., Keeton, J.T., Ehlers, J.G., Leu, R. 1985. Microbiological and shelf-life properties of ground beet containing glandless cotton seed flour. J.Food Sci., 50, 1388-1391.
  • Shaner, K.M., Baldwin, R.E. 1979. Sensory propeties, proximate analysis and cooking losses of meat loaves extended with chich-pea meal on textured soy prOtein. J.Food Sci., 44, 1191-1194.
  • Smith, G.C., Marshall, W.H., Carpenter, Z.L., Branson, R.E., Meinke, W.W. 1976. Textured soy proteins for use in blended ground beef patties. J.Food Sci., 41, 1148-1152.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, J.L. 1960. A distillation method for quantitative determination of malonaldehyde in rancid foods. J.Amer. Oil Chem. Soc., 37, 44-48.
  • Turgut, H. 1978. Et ürünleri sanayiinde ürün kalitesini yükseltmek için kullan ı lan çeşitli katk ı maddelerinin genel reaksiyonları , etkileri ve durumlar ı . G ı da, 3, 89-93.
  • Zayas, J.F., Lin, C.S. 1988. Quality characteristics of frankfurters containing corn germ protein. J.Food Sci., 53, 1587-1596.

Hamburgerlerin Bazı Kalite Özelliklerine Mercimek Püresi ilavesinin Etkisi

Year 1997, Volume: 03 Issue: 03, 88 - 93, 01.08.1997
https://doi.org/10.1501/Tarimbil_0000000335

Abstract

Mercimek Lens cu/inaris L. Medik. unu, ağı rlığı n ı n iki kat ı su ile suland ı r ı lm ış , 20. dakika kaynat ı lm ış , soğutulduktan sonra hamburgerlerin üretiminde % O,. % 5, % 10 ve % 20 oran ı nda kullan ı lm ış ve mercimek püresinin hamburgerlerin baz ı kalite özelliklerine etkisi ara şt ı nlmıştı r. Mercimek püresi ilavesi, hamburgerlerin pH de ğerini ve su tutma kapasitesini art ı rm ış P

References

  • Anonim. 1984. Official Methods of Food Analysis. 14lb Ed , Association of Official Analytical Chemists. Washington, D.C.
  • Anonim, 1992. Türk Standartlar ı , TS 10580. Köfte-Hamburger Köfte-Pişmemiş . Türk Standartlar ı Enstitüsü, Ankara.
  • Berry, B.W. 1993. Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. J.Food Sci., 58, 34-37.
  • Berry, B.W., Leddy, K.F., Bodwell, C.E. 1985. Serı sory characteristics, shear values and cooking properties of ground beef patties extended with iron-and zincfortified soy isolate, concentrate of flour. Food Sci., 50, 1556-1559.
  • Bowers, J.A., Engler, P. 1975. Freshly cooked and cooked, frozen reheated beef and beef-soy patties. J.Food Sci., 40, 624-625.
  • Drake, S.R., Hinnergardt, L.C., Kluter, Prell, P.A. 1975. Beef patties. The effect of textured soy protein and fat levels on quality and acceptability. J.Food Sci., 40, 1065-1067.
  • Judge, M.D., Haugh, C.G., Zachariah, G.L., Parmelee, C.E., Pyle, R.L. 1974. Soya additives in beef patties. J.Food Sci., 39, 137-139.
  • Kaya M. 1987. Yağs ı z Soya Ununun Hamburger Tipi Et Ürünlerine Kat ı labilme İmkaniarı Üzerine Araştı rmalar. Yüksek Lisans Tezi, Atatürk Only. Ziraat Fak., Erzurum.
  • Kaya, M., Gökalp, H.Y. 1990. Einfluls von textruertem Sojaprotein auf die Eigenschaften von Köfte. Fleischwirtsch., 70, 646-649.
  • Keeton, J.T., Melton, C.C. 1978. Factors accociated with microbial growth ground beef extended with varying levels of textured soy protein. J. Food Sci., 43, 1125- 1129.
  • Kotula, A.W., Twigg, G.G., Young. E.P. 1976. Evaluation of beef patties containing soy protein during 12-month frozen storage. J.Food Sci., 41, 1142-1147.
  • Lees, R. 1975. Food Analysis. Analitical and Quality Control Methods for Manufacturer and Buyer. 3rd Ed., Leonard Hill Book, London.
  • Lin, C.S., Zayas, J.F. 1987. Influence of corn germ protein on yield and quality characteristics of comminuted meat products in a model system. J.Food. Sci., 52, 545-548.
  • McWaters, K.H. 1977. Performance of defatted peanut, soybean and field pea meals as extenders in ground beef patties. J.Food Sci., 42, 1492-1496.
  • Minerich, P.L., Addis, P.B, Epley, R.J. Bingham, C. 1991. Properties of wild rice/ground beef-mixtures. J.Food Sci., 56, 1154-1157.
  • Moharram, Y.G., Hamza, M.A., Aman, M.B., El-Akary, M.D. 1987. Technology and characteristics of beef burger containing plant substitutes. Food Chem., 26, 189-200.
  • Padda, Kesava, R.V., Keshri, R.C., Sharma, N., Sharma, B.D. 1985. Studies on physico-chemical and organoleptic properties of ham patties extended with texturised soy proteins. J.Food Sci. and Techn., 22, 362- 365.
  • Patana, A.G., Foegeding, E.A. 1985. Rheological and stability transtions in meat butters containing soy protein concentrate and vital wheat gluten. J.Food Sci., 50,• 160- 164.
  • Rakosky, J.Jr. 1970. Soy products for the meat industry. J.Agr. Food Chem., 18, 1005-1009.
  • Ray, F.K., Parrett, N.A., Van Stavern, B.D., Ockerman, H.W. 1981. Effect of soy level and storage time on the quality. characteristics of ground beef patties. J.Food Sci. 46, 1662-1665.
  • Reitmeier, C.A., Prusa, K.J. 1991. Composition, cooking loss, color and compression of ground pork with dry-and wet-milled corn germ meals. Food Sci., 56, 216-219.
  • Rhee, K.S., Smith, G.C. 1983. Effect of cooking on cholesterol content of patties containing different amounts of beef, textured soy protein and fat. Food Sci., 48, 268-269.
  • Rhee, K.S., Smith, G.C. 1984. Effect of . sodium tripolyphosphate and ascorbic acid added with glandless cottonseed flour to ground beef. J. Food Prot., 47, 182-188.
  • Rhee, K.S., Vanderzant, C., Keeton, J.T., Ehlers, J.G., Leu, R. 1985. Microbiological and shelf-life properties of ground beet containing glandless cotton seed flour. J.Food Sci., 50, 1388-1391.
  • Shaner, K.M., Baldwin, R.E. 1979. Sensory propeties, proximate analysis and cooking losses of meat loaves extended with chich-pea meal on textured soy prOtein. J.Food Sci., 44, 1191-1194.
  • Smith, G.C., Marshall, W.H., Carpenter, Z.L., Branson, R.E., Meinke, W.W. 1976. Textured soy proteins for use in blended ground beef patties. J.Food Sci., 41, 1148-1152.
  • Tarladgis, B.G., Watts, B.M., Younathan, M.T., Dugan, J.L. 1960. A distillation method for quantitative determination of malonaldehyde in rancid foods. J.Amer. Oil Chem. Soc., 37, 44-48.
  • Turgut, H. 1978. Et ürünleri sanayiinde ürün kalitesini yükseltmek için kullan ı lan çeşitli katk ı maddelerinin genel reaksiyonları , etkileri ve durumlar ı . G ı da, 3, 89-93.
  • Zayas, J.F., Lin, C.S. 1988. Quality characteristics of frankfurters containing corn germ protein. J.Food Sci., 53, 1587-1596.
There are 29 citations in total.

Details

Primary Language Turkish
Journal Section Research Article
Authors

M.murat Hasbioğlu This is me

A.hamdi Ertaş This is me

Publication Date August 1, 1997
Submission Date August 1, 1997
Published in Issue Year 1997 Volume: 03 Issue: 03

Cite

APA Hasbioğlu, M., & Ertaş, A. (1997). Hamburgerlerin Bazı Kalite Özelliklerine Mercimek Püresi ilavesinin Etkisi. Journal of Agricultural Sciences, 03(03), 88-93. https://doi.org/10.1501/Tarimbil_0000000335

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