Publication:
Utilization of Hazelnut Pellicle in Low-Fat Beef Burgers

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dc.authorscopusid6506835379
dc.authorscopusid8717773800
dc.authorscopusid8717773900
dc.contributor.authorTurhan, S.
dc.contributor.authorSagir, I.
dc.contributor.authorSule Ustun, N.
dc.date.accessioned2020-06-21T15:30:28Z
dc.date.available2020-06-21T15:30:28Z
dc.date.issued2005
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Turhan] Sadettin, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Sagir] Inci, Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkey; [Sule Ustun] N., Department of Food Engineering, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractHazelnut pellicle was used as a dietary fiber in the production of beef burgers. The effects of hazelnut pellicle addition on proximate composition, pH, cook loss, dimensional changes, color and sensory characteristics of beef burgers were evaluated. Hazelnut pellicle addition affected some quality parameters of beef burgers. The control samples had the lowest moisture and protein contents (P < 0.05). The cooking yield and reduction in diameter and thickness of beef burgers improved by the addition of hazelnut pellicle. Beef burgers formulated with hazelnut pellicle had lower L, a and b values than control samples (P < 0.05). There were differences among beef burger samples in respect to sensory properties, control samples and 1% and 2% pellicle added samples had high acceptability. The results indicate that, 1-2% hazelnut pellicle can be used as a suitable dietary fiber source in low-fat beef burger production. © 2005 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.meatsci.2005.03.027
dc.identifier.endpage316en_US
dc.identifier.issn0309-1740
dc.identifier.issn1873-4138
dc.identifier.issue2en_US
dc.identifier.pmid22064231
dc.identifier.scopus2-s2.0-22944490517
dc.identifier.scopusqualityQ1
dc.identifier.startpage312en_US
dc.identifier.urihttps://doi.org/10.1016/j.meatsci.2005.03.027
dc.identifier.volume71en_US
dc.identifier.wosWOS:000231211100013
dc.identifier.wosqualityQ1
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.journalMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBeef Burgeren_US
dc.subjectHazelnut Pellicleen_US
dc.subjectLow-Faten_US
dc.titleUtilization of Hazelnut Pellicle in Low-Fat Beef Burgersen_US
dc.typeArticleen_US
dspace.entity.typePublication

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