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Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
Korean J. Food Sci. An. 2018;38:1-13
Published online February 28, 2018
© 2018 Korean Society for Food Science of Animal Resources

M. Serdaroğlu*, H. S. Kavuşan, G. İpek, and B. Öztürk

Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey
Correspondence to: M. Serdaroğlu
Food Engineering Department, Engineering Faculty, Ege University, 35100 Bornova, Izmir, Turkey
Tel: +0090-532-2370436
E-mail: meltem.serdaroglu@ege.edu.tr
Received October 10, 2017; Revised November 22, 2017; Accepted November 23, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The objective of this study was to investigate quality attributes of beef patties formulated with dried pumpkin pulp and seed mixture (PM). Four different meatball formulations were prepared where lean was replaced with PM as C (0% PM), P2 (2% PM), P3 (3% PM) and P5 (5% PM). Utilization of PM decreased moisture and increased ash content of the patties. Incorporation of 5% PM (P5) increased the pH value of both uncooked and cooked patties compared to C group. Increasing levels of PM increased water-holding capacity. No significant differences were found in cooking yield and diameter change with the addition of PM. Incorporation of PM increased fat and decreased moisture retention of the samples. a* values were decreased with PM addition, where L* values did not differ among treatments and b* values were similar in C, P3 and P5 samples. Textural properties were mostly equivalent to control samples with the incorporation of PM even at higher concentrations. The addition of PM did not significantly affect any of the sensory scores tested. These results indicated that utilization of PM presents the opportunity to decrease the amount of meat besides to improve healthier profile without causing negative changes in physical, chemical and technological quality of beef patties.
Keywords : beef patty, meat replacer, pumpkin, pumpkin pulp, pumpkin seed


February 2018, 38 (1)