THE INFLUENCE OF TEXTURED SOYA PROTEIN ON THE PROPERTIES OF KOFTE

KAYA M., GOKALP H.

FLEISCHWIRTSCHAFT, cilt.71, sa.5, ss.551-552, 1991 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 5
  • Basım Tarihi: 1991
  • Dergi Adı: FLEISCHWIRTSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Veterinary Science Database
  • Sayfa Sayıları: ss.551-552
  • Atatürk Üniversitesi Adresli: Evet

Özet

Kofte, a Turkish minced meat product, was prepared using 10, 20 and 30% hydrated (1:2.5, soya protein:water) textured soya protein (TSP) and was subjected to sensory tests. The chemical composition, moisture and fat retention, pH, cooking loss and TBA number were also determined.