Serdaroğlu Meltem, Yıldız-Turp Gülen, Abrodímov Kiyalbek
Department of Food Engineering, Engineering Faculty, Ege University, 35100 Bornova-İzmir, Turkey.
Meat Sci. 2005 May;70(1):99-105. doi: 10.1016/j.meatsci.2004.12.015.
Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.
肉丸中分别添加了10%的黑眼豆粉（BBF）、鹰嘴豆粉（CF）、小扁豆粉（LF）和面包干（R）。对生肉丸和熟肉丸的水分、脂肪、蛋白质和灰分含量进行了分析，并评估了其烹饪特性和颜色参数。BBF和LF使肉丸的烹饪产率、脂肪保留率和水分保留率更高。添加LF的肉丸比其他样品颜色更浅。添加BBF的肉丸直径减小幅度最小。添加BBF和CF的肉丸比其他处理组具有更高的持水能力（WHC）。所有添加豆类粉的肉丸都比添加R的肉丸更硬（穿透值更低）。根据感官评价结果，所有肉丸处理组的可接受性都很高，得分均在6.8及以上。在-18°C冷冻储存3个月时，添加BBF和CF的肉丸的硫代巴比妥酸（TBA）值低于添加LF和R的肉丸。
