Research Article
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Year 2019, , 205 - 214, 01.10.2019

Ayça Gedikoğlu , Andrew Douglas Clarke

https://doi.org/10.3153/FH19022

Abstract

References

  • Akoh, C. (1998). Fat replacers. Food Technology, 52(3), 47-53.
  • Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J., Kuri, V. (2005). Functional and sensory effects of fiber rich ingredients on breakfast freash sausage manufacture. International Journal of Food Science & Technology 11(2), 89-97. https://doi.org/10.1177/1082013205052003
  • Besbes, S., Attia, H., Deroanne, C., Makni, S., Blecker, C. (2008). Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31, 480-489. https://doi.org/10.1111/j.1745-4557.2008.00213.x
  • Bilek, E.A., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82, 472-477. https://doi.org/10.1016/j.meatsci.2009.03.002, PMid:20416676
  • Bishop, D.J., Olson, D.G., Knipe, C.L. (1993). Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science, 58(3), 484-487. https://doi.org/10.1111/j.1365-2621.1993.tb04306.x
  • Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Jeong, J.Y., Chung, H.J., Kim, C. J. (2010). Effects of replacing pork back fat with vegetable oil and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84, 557-563. https://doi.org/10.1016/j.meatsci.2009.10.012 PMid:20374824 Cross, A., Leitzmann, M., Gail, M. (2007). The impact of dietary and lifestyle risk factors on risk of colorectal cancer: A quantitative overview of the epidemiological evidence. International Journal of Cancer, 125, 171-180. https://doi.org/10.1002/ijc.24343, PMid:19350627
  • Fernadez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez, J.A. (2003). Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science, 68(2), 710-715. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
  • Fernandez-Lopez, J., Fernandez-Gines, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. . Trends in Food Science and Technology, 15, 176-185. https://doi.org/10.1016/j.tifs.2003.08.007
  • Grigelmo-Miguel, N., Motilva-Casado, M.J., Martin-Belloso, O. (1997). Characterisation of low-fat frankfurters using peach dietary fiber as an ingredient. In: Book of abstracts. Institute of Food Technologists Annual Meeting, 23E-15.
  • Huang, S.C., Tsai, Y.F., Chen, C.M. (2011). Effects of wheat fiber, oat fiber and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian Australasian Journal of Animal Science, 24(6), 875-880. https://doi.org/10.5713/ajas.2011.10317
  • IFT (1981). Sensory evaluation guide for testing food and beverage products. Journal of Food Science, 11, 50-59.
  • Kritchersky, D. (1990). Dietary fiber. In I. Furda & C. Brine (Eds.), A glance into the future: New developments in dietary fiber. NY: Plenium Press. https://doi.org/10.1007/978-1-4684-5784-1_1, PMid:1963999
  • Lajous, M., Tondeur, L., Fagherazzi, G., Lauzon-Guillain, B., Boutron-Ruaualt, M., Clavel-Chapelon, F. (2011). Processed and unprocessed red meat consumption and incident of type 2 diabetes among French women. Diabetes Care, 35(1), 128-130. https://doi.org/10.2337/dc11-1518, PMid:22100967 PMCid:PMC3241336
  • Larsson, S., Virtamo, J., Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish men. The American Journal of Clinical Nutrition, 94, 417-421. https://doi.org/10.3945/ajcn.111.015115, PMid:21653800
  • Lopez-Vargas, J. H., Fernandez-Lopez, J., Perez-Alvarez, J.A., Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270-276. https://doi.org/10.1016/j.meatsci.2014.02.010, PMid:24607997
  • Micha, R., Wallace, S., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary hearth disease, stroke, and diabetes mellitus: A systematic review and meta analysis. Circulation, 121, 2271-2283. https://doi.org/10.1161/CIRCULATIONAHA.109.924977, PMid:20479151 PMCid:PMC2885952
  • Rosamond, W., Flegal, K., Furie, K., Go, A., Greenlund, K., Haase, N., Hailpern, S.M., Ho, M., Howard, V., Kissela, B., Kittner, S., Lloy-Jones, D., McDermott, M., Meigs, J., Moy, C., Nichol, G., O`Donnell, C., Roger, V., Sorlie, P., Steinberger, J., Thom, T., Wİlson, M., Hong, Y. (2008). American hearth association statistical update. Circulation, 29(January), e25-e146. https://doi.org/10.1161/CIRCULATIONAHA.107.187998
  • SAS (2011). Base SAS 9.3 Procedures Guide. Base SAS 9.3 Procedures Guide: SAS Institute Inc. http://support.sas.com/documentation/cdl/en/proc/65145/HTML/default/viewer.htm#titlepage.htm (accessed 03.11.2018).
  • Scheneeman, B.O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41, 81-82.
  • Serdaroglu, M., Yildiz-Turp, G., Abrodimov, K. (2005). Quality of low-fat meatballs containing legume flours extenders. Meat Science, 70, 99-105. https://doi.org/10.1016/j.meatsci.2004.12.015, PMid:22063285
  • Singh, P., Kumar, R., Sabapathy, S., Bawa, A. (2008). Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety, 7, 14-28. https://doi.org/10.1111/j.1541-4337.2007.00025.x
  • Soncu, E.D., Kolsarici, N., Cicek, N., Ozturk, G.S., Akoglu, I.T., Arici, Y.K. (2015). The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburgers. Korean Journal of Food Science of Animal Resources, 35(3), 370-381. https://doi.org/10.5851/kosfa.2015.35.3.370, PMid:26761851 PMCid:PMC4662360
  • Tomaschunas, M., Zorb, R., Fischer, J., Kohn, E., Hinrichs, J., Busch-Stockfisch, M. (2013). Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Science, 95(3), 629-640. https://doi.org/10.1016/j.meatsci.2013.06.002, PMid:23811098
  • USDHHS (1997). Health claims: Oats and coranary hearth disease-final rule. Federal Registry, 62, 3583-3601.
  • USDHHS (1998). Health claims: Soluble fiber from certain foods and coronary hearth disease- final rule. Federal Registry, 63, 8103-8121.
  • Yalinkilic, B., Kaban, G., Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology, 29, 255-259. https://doi.org/10.1016/j.fm.2011.07.013, PMid:22202881
  • Yang, H.S., Choi, S.G., Jeon, J.T., Park, G.B., Joo, S.T. (2007). Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture modifynig agent. Meat Science, 75, 283-289. https://doi.org/10.1016/j.meatsci.2006.07.013, PMid:22063660
  • Yildiz-Turp, G., Serdaroglu, M. (2010). Effects of using plum puree on some properties of low fat beef patties. Meat Science, 86, 896-900. https://doi.org/10.1016/j.meatsci.2010.07.009, PMid:20732751

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

Year 2019, , 205 - 214, 01.10.2019

Ayça Gedikoğlu , Andrew Douglas Clarke

https://doi.org/10.3153/FH19022

Abstract

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.

Keywords

Citrus Fiber Meatballs Water Holding Capacity Flavor Texture Color

References

  • Akoh, C. (1998). Fat replacers. Food Technology, 52(3), 47-53.
  • Aleson-Carbonell, L., Fernandez-Lopez, J., Perez-Alvarez, J., Kuri, V. (2005). Functional and sensory effects of fiber rich ingredients on breakfast freash sausage manufacture. International Journal of Food Science & Technology 11(2), 89-97. https://doi.org/10.1177/1082013205052003
  • Besbes, S., Attia, H., Deroanne, C., Makni, S., Blecker, C. (2008). Partial replacement of meat by pea fiber and wheat fiber: Effect on the chemical composition, cooking characteristics and sensory properties of beef burgers. Journal of Food Quality, 31, 480-489. https://doi.org/10.1111/j.1745-4557.2008.00213.x
  • Bilek, E.A., Turhan, S. (2009). Enhancement of the nutritional status of beef patties by adding flaxseed flour. Meat Science, 82, 472-477. https://doi.org/10.1016/j.meatsci.2009.03.002, PMid:20416676
  • Bishop, D.J., Olson, D.G., Knipe, C.L. (1993). Pre-emulsified corn oil, pork fat, or added moisture affect quality of reduced fat bologna quality. Journal of Food Science, 58(3), 484-487. https://doi.org/10.1111/j.1365-2621.1993.tb04306.x
  • Choi, Y.S., Choi, J.H., Han, D.J., Kim, H.Y., Lee, M.A., Jeong, J.Y., Chung, H.J., Kim, C. J. (2010). Effects of replacing pork back fat with vegetable oil and rice bran fiber on the quality of reduced-fat frankfurters. Meat Science, 84, 557-563. https://doi.org/10.1016/j.meatsci.2009.10.012 PMid:20374824 Cross, A., Leitzmann, M., Gail, M. (2007). The impact of dietary and lifestyle risk factors on risk of colorectal cancer: A quantitative overview of the epidemiological evidence. International Journal of Cancer, 125, 171-180. https://doi.org/10.1002/ijc.24343, PMid:19350627
  • Fernadez-Gines, J.M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E., Perez-Alvarez, J.A. (2003). Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber. Journal of Food Science, 68(2), 710-715. https://doi.org/10.1111/j.1365-2621.2003.tb05737.x
  • Fernandez-Lopez, J., Fernandez-Gines, J. M., Aleson-Carbonell, L., Sendra, E., Sayas-Barbera, E., & Perez-Alvarez, J. A. (2004). Application of functional citrus by-products to meat products. . Trends in Food Science and Technology, 15, 176-185. https://doi.org/10.1016/j.tifs.2003.08.007
  • Grigelmo-Miguel, N., Motilva-Casado, M.J., Martin-Belloso, O. (1997). Characterisation of low-fat frankfurters using peach dietary fiber as an ingredient. In: Book of abstracts. Institute of Food Technologists Annual Meeting, 23E-15.
  • Huang, S.C., Tsai, Y.F., Chen, C.M. (2011). Effects of wheat fiber, oat fiber and inulin on sensory and physico-chemical properties of chinese-style sausages. Asian Australasian Journal of Animal Science, 24(6), 875-880. https://doi.org/10.5713/ajas.2011.10317
  • IFT (1981). Sensory evaluation guide for testing food and beverage products. Journal of Food Science, 11, 50-59.
  • Kritchersky, D. (1990). Dietary fiber. In I. Furda & C. Brine (Eds.), A glance into the future: New developments in dietary fiber. NY: Plenium Press. https://doi.org/10.1007/978-1-4684-5784-1_1, PMid:1963999
  • Lajous, M., Tondeur, L., Fagherazzi, G., Lauzon-Guillain, B., Boutron-Ruaualt, M., Clavel-Chapelon, F. (2011). Processed and unprocessed red meat consumption and incident of type 2 diabetes among French women. Diabetes Care, 35(1), 128-130. https://doi.org/10.2337/dc11-1518, PMid:22100967 PMCid:PMC3241336
  • Larsson, S., Virtamo, J., Wolk, A. (2011). Red meat consumption and risk of stroke in Swedish men. The American Journal of Clinical Nutrition, 94, 417-421. https://doi.org/10.3945/ajcn.111.015115, PMid:21653800
  • Lopez-Vargas, J. H., Fernandez-Lopez, J., Perez-Alvarez, J.A., Viuda-Martos, M. (2014). Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Meat Science, 97(2), 270-276. https://doi.org/10.1016/j.meatsci.2014.02.010, PMid:24607997
  • Micha, R., Wallace, S., & Mozaffarian, D. (2010). Red and processed meat consumption and risk of incident coronary hearth disease, stroke, and diabetes mellitus: A systematic review and meta analysis. Circulation, 121, 2271-2283. https://doi.org/10.1161/CIRCULATIONAHA.109.924977, PMid:20479151 PMCid:PMC2885952
  • Rosamond, W., Flegal, K., Furie, K., Go, A., Greenlund, K., Haase, N., Hailpern, S.M., Ho, M., Howard, V., Kissela, B., Kittner, S., Lloy-Jones, D., McDermott, M., Meigs, J., Moy, C., Nichol, G., O`Donnell, C., Roger, V., Sorlie, P., Steinberger, J., Thom, T., Wİlson, M., Hong, Y. (2008). American hearth association statistical update. Circulation, 29(January), e25-e146. https://doi.org/10.1161/CIRCULATIONAHA.107.187998
  • SAS (2011). Base SAS 9.3 Procedures Guide. Base SAS 9.3 Procedures Guide: SAS Institute Inc. http://support.sas.com/documentation/cdl/en/proc/65145/HTML/default/viewer.htm#titlepage.htm (accessed 03.11.2018).
  • Scheneeman, B.O. (1987). Soluble vs insoluble fiber-different physiological responses. Food Technology, 41, 81-82.
  • Serdaroglu, M., Yildiz-Turp, G., Abrodimov, K. (2005). Quality of low-fat meatballs containing legume flours extenders. Meat Science, 70, 99-105. https://doi.org/10.1016/j.meatsci.2004.12.015, PMid:22063285
  • Singh, P., Kumar, R., Sabapathy, S., Bawa, A. (2008). Functional and edible uses of soy protein products. Comprehensive Reviews in Food Science and Food Safety, 7, 14-28. https://doi.org/10.1111/j.1541-4337.2007.00025.x
  • Soncu, E.D., Kolsarici, N., Cicek, N., Ozturk, G.S., Akoglu, I.T., Arici, Y.K. (2015). The comparative effect of carrot and lemon fiber as a fat replacer on physico-chemical, textural, and organoleptic quality of low-fat beef hamburgers. Korean Journal of Food Science of Animal Resources, 35(3), 370-381. https://doi.org/10.5851/kosfa.2015.35.3.370, PMid:26761851 PMCid:PMC4662360
  • Tomaschunas, M., Zorb, R., Fischer, J., Kohn, E., Hinrichs, J., Busch-Stockfisch, M. (2013). Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers. Meat Science, 95(3), 629-640. https://doi.org/10.1016/j.meatsci.2013.06.002, PMid:23811098
  • USDHHS (1997). Health claims: Oats and coranary hearth disease-final rule. Federal Registry, 62, 3583-3601.
  • USDHHS (1998). Health claims: Soluble fiber from certain foods and coronary hearth disease- final rule. Federal Registry, 63, 8103-8121.
  • Yalinkilic, B., Kaban, G., Kaya, M. (2012). The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk. Food Microbiology, 29, 255-259. https://doi.org/10.1016/j.fm.2011.07.013, PMid:22202881
  • Yang, H.S., Choi, S.G., Jeon, J.T., Park, G.B., Joo, S.T. (2007). Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture modifynig agent. Meat Science, 75, 283-289. https://doi.org/10.1016/j.meatsci.2006.07.013, PMid:22063660
  • Yildiz-Turp, G., Serdaroglu, M. (2010). Effects of using plum puree on some properties of low fat beef patties. Meat Science, 86, 896-900. https://doi.org/10.1016/j.meatsci.2010.07.009, PMid:20732751
There are 28 citations in total.

Details

Primary Language English
Subjects Food Engineering
Journal Section Research Articles
Authors

Ayça Gedikoğlu 0000-0002-5105-141X

Andrew Douglas Clarke 0000-0002-9263-0792

Publication Date October 1, 2019
Submission Date November 7, 2018
Published in Issue Year 2019

Cite

APA Gedikoğlu, A., & Clarke, A. D. (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. https://doi.org/10.3153/FH19022

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