Serdaroğlu Meltem
Ege University Engineering Faculty, Food Engineering Department, 35100 Bornova, Turkey.
Meat Sci. 2006 Jan;72(1):155-63. doi: 10.1016/j.meatsci.2005.06.012. Epub 2005 Aug 25.
In this study whey powder (WP) at levels of 0%, 2% and 4% was added to beef meatballs formulated with 5%, 10% and 20% fat levels. Raw and cooked meatballs were analyzed for protein, fat, moisture, ash and pH. Meatballs were evaluated for cooking characteristics, juiciness, colour parameters (L*,a*,b*) and sensory properties. Addition of WP did not affect fat and protein contents of meatballs. Addition of 2% or 4% WP significantly increased cooking yield regardless of the fat level. Both fat level and WP level significantly affected fat retention values of meatballs. Incorporating WP had no effect on meatball juiciness. Addition of WP increased fat and moisture retention of meatballs. Twenty percent fat resulted in higher L* and lower a* values. Adding WP resulted in higher L* values but WP had no effect on a* and b* values. WP had no detrimental effect on sensory properties.
在本研究中，将0%、2%和4%的乳清粉（WP）添加到脂肪含量为5%、10%和20%的牛肉丸子中。对生熟丸子进行蛋白质、脂肪、水分、灰分和pH值分析。对丸子的烹饪特性、多汁性、颜色参数（L*、a*、b*）和感官特性进行评估。添加WP不影响丸子的脂肪和蛋白质含量。无论脂肪水平如何，添加2%或4%的WP均显著提高烹饪产量。脂肪水平和WP水平均显著影响丸子的脂肪保留值。加入WP对丸子的多汁性没有影响。添加WP增加了丸子的脂肪和水分保留率。20%的脂肪含量导致更高的L值和更低的a值。添加WP导致更高的L值，但WP对a和b*值没有影响。WP对感官特性没有不利影响。
