Year 2019, Volume 5 , Issue 4, Pages 205 - 214 2019-10-01

QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS

Ayça Gedikoğlu [1] , Andrew Douglas Clarke [2]


The objectives of this study were (I) to determine the addition of different citrus fiber (CF) levels (0%, 1%, 5%, and 10%) on the quality attributes of ground beef meatballs, (II) to determine consumer preferences for ground beef meatballs made with different CF levels (0%, 1%, 3% and 5%). Both water holding capacity and cooking yield of samples significantly (p<0.05) increased with addition of citrus fiber. There is no significant (p>0.05) difference found between the control CF 0% and the CF 1% for hardness and springiness values.  Hunter color L, a, b values were significantly (p<0.05) impacted by the addition of citrus fiber. Results of the consumer panel showed that CF 1% got the highest flavor score with 6.61 followed by CF 0% with 6.52 (p>0.05). CF 5% had the lowest texture scores with 5.46. Over all likeness was highest for control with 6.69 followed by CF 1% with 6.56, CF 3% with 5.9, and CF 5% with 5.47. In conclusion, citrus fiber can be used in comminuted meat products at 1% level.

Citrus Fiber, Meatballs, Water Holding Capacity, Flavor, Texture, Color
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Primary Language en
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Orcid: 0000-0002-5105-141X
Author: Ayça Gedikoğlu (Primary Author)
Institution: Konya Food and Agriculture University, Department of Food Engineering, Meram, Konya
Country: Turkey


Orcid: 0000-0002-9263-0792
Author: Andrew Douglas Clarke
Institution: University of Missouri, Food Science Department, Columbia, MO 65211
Country: United States


Dates

Application Date : November 7, 2018
Acceptance Date : April 6, 2019
Publication Date : October 1, 2019

Bibtex @research article { jfhs479853, journal = {Food and Health}, issn = {}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {ScientificWebJournals}, year = {2019}, volume = {5}, pages = {205 - 214}, doi = {10.3153/FH19022}, title = {QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS}, key = {cite}, author = {Gedikoğlu, Ayça and Clarke, Andrew Douglas} }
APA Gedikoğlu, A , Clarke, A . (2019). QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS. Food and Health , 5 (4) , 205-214 . DOI: 10.3153/FH19022
MLA Gedikoğlu, A , Clarke, A . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS". Food and Health 5 (2019 ): 205-214 <http://jfhs.scientificwebjournals.com/en/issue/46056/479853>
Chicago Gedikoğlu, A , Clarke, A . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS". Food and Health 5 (2019 ): 205-214
RIS TY - JOUR T1 - QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS AU - Ayça Gedikoğlu , Andrew Douglas Clarke Y1 - 2019 PY - 2019 N1 - doi: 10.3153/FH19022 DO - 10.3153/FH19022 T2 - Food and Health JF - Journal JO - JOR SP - 205 EP - 214 VL - 5 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH19022 UR - https://doi.org/10.3153/FH19022 Y2 - 2019 ER -
EndNote %0 Food and Health QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS %A Ayça Gedikoğlu , Andrew Douglas Clarke %T QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS %D 2019 %J Food and Health %P -2602-2834 %V 5 %N 4 %R doi: 10.3153/FH19022 %U 10.3153/FH19022
ISNAD Gedikoğlu, Ayça , Clarke, Andrew Douglas . "QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS". Food and Health 5 / 4 (October 2019): 205-214 . https://doi.org/10.3153/FH19022
AMA Gedikoğlu A , Clarke A . QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS. Food Health. 2019; 5(4): 205-214.
Vancouver Gedikoğlu A , Clarke A . QUALITY ATTRIBUTES OF CITRUS FIBER ADDED GROUND BEEF AND CONSUMER ACCEPTANCE OF CITRUS FIBER ADDED TURKISH MEATBALLS. Food and Health. 2019; 5(4): 214-205.