Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology
A three-factor central composite design was adopted to determine the interactive effects of fat (15–30%), water (10–20%) and textured soy protein (3–9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of ham...
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| Veröffentlicht in: | Meat science 2010-03, Vol.84 (3), p.477-483 |
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| creator | VELIOGLU, Hasan Murat VELIOGLU, Serap Durakli BOYACI, Ismail Hakki YILMAZ, Ismail KURULTAY, Sefik |
| description | A three-factor central composite design was adopted to determine the interactive effects of fat (15–30%), water (10–20%) and textured soy protein (3–9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (
P
<
0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the
R-square values of 0.954, 0.969 and 0.964, respectively. |
| doi_str_mv | 10.1016/j.meatsci.2009.10.001 |
| format | Article |
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P
<
0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the
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P
<
0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the
R-square values of 0.954, 0.969 and 0.964, respectively.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>cooked foods</subject><subject>Dietary Fats - analysis</subject><subject>Dietary Proteins - analysis</subject><subject>Food Handling - standards</subject><subject>Food industries</subject><subject>Food Technology - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hamburger patty</subject><subject>hamburgers</subject><subject>image analysis</subject><subject>Image processing</subject><subject>Image Processing, Computer-Assisted</subject><subject>ingredients</subject><subject>lipid content</subject><subject>Meat and meat product industries</subject><subject>Meat Products - analysis</subject><subject>Meat Products - standards</subject><subject>Models, Statistical</subject><subject>Response surface methodology</subject><subject>shrinkage</subject><subject>Soy Foods</subject><subject>soy protein</subject><subject>textured proteins</subject><subject>Water - analysis</subject><subject>water activity</subject><subject>water content</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc-O0zAQxi0EYruFRwB8QZxS_CeN0xNarWBZaSUOsGfLsSeJS2JnbadS34mHxGkLHDlZ-vybmW_mQ-gNJRtKaPVxvxlBpajthhGyy9qGEPoMrWgteFFSXj9HK8LJrqCiJFfoOsY9yQRn9Ut0xQgXZU35Cv26dweIyXYqWdfh1AOGtgWdIvYtzlIAY8ElPMABhiw6PPXHaLUa8NOsBpuOeAp-gpAsnGq09z_B4F6NzRw6CHhS6fQ3x2VCgDh5FwHHObRKAx4h9d74wXdHrJzBdlQdLD01xFNFAt270_8r9KJVQ4TXl3eNHr98_nH7tXj4dnd_e_NQ6JLWqdiyUuvSNIaVZVnrSghOBaOMN8SIXcM1aZnmQvFKGNAaON1V26rOZjhhQjR8jT6c-2YXT3M-jxxt1DAMyoGfoxSc19VW1CyT2zOpg48xQCunkBcIR0mJXHKSe3nJSS45LfKSwhq9vUyYmxHM36o_wWTg_QVQMd-6DcppG_9xrKy2lC2N3p25VnmpupCZx-8sTyB55UqwxeKnM5Hjg4OFILMZcDrnGnLO0nj7H7O_Ac57wdQ</recordid><startdate>20100301</startdate><enddate>20100301</enddate><creator>VELIOGLU, Hasan Murat</creator><creator>VELIOGLU, Serap Durakli</creator><creator>BOYACI, Ismail Hakki</creator><creator>YILMAZ, Ismail</creator><creator>KURULTAY, Sefik</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20100301</creationdate><title>Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology</title><author>VELIOGLU, Hasan Murat ; VELIOGLU, Serap Durakli ; BOYACI, Ismail Hakki ; YILMAZ, Ismail ; KURULTAY, Sefik</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-524cc4dbd24448c6773172123b0d79b3c0f2c37a367decce3196568ace30277b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>cooked foods</topic><topic>Dietary Fats - analysis</topic><topic>Dietary Proteins - analysis</topic><topic>Food Handling - standards</topic><topic>Food industries</topic><topic>Food Technology - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Hamburger patty</topic><topic>hamburgers</topic><topic>image analysis</topic><topic>Image processing</topic><topic>Image Processing, Computer-Assisted</topic><topic>ingredients</topic><topic>lipid content</topic><topic>Meat and meat product industries</topic><topic>Meat Products - analysis</topic><topic>Meat Products - standards</topic><topic>Models, Statistical</topic><topic>Response surface methodology</topic><topic>shrinkage</topic><topic>Soy Foods</topic><topic>soy protein</topic><topic>textured proteins</topic><topic>Water - analysis</topic><topic>water activity</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>VELIOGLU, Hasan Murat</creatorcontrib><creatorcontrib>VELIOGLU, Serap Durakli</creatorcontrib><creatorcontrib>BOYACI, Ismail Hakki</creatorcontrib><creatorcontrib>YILMAZ, Ismail</creatorcontrib><creatorcontrib>KURULTAY, Sefik</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>VELIOGLU, Hasan Murat</au><au>VELIOGLU, Serap Durakli</au><au>BOYACI, Ismail Hakki</au><au>YILMAZ, Ismail</au><au>KURULTAY, Sefik</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-03-01</date><risdate>2010</risdate><volume>84</volume><issue>3</issue><spage>477</spage><epage>483</epage><pages>477-483</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>A three-factor central composite design was adopted to determine the interactive effects of fat (15–30%), water (10–20%) and textured soy protein (3–9%) content on the shrinkage, fat loss and moisture loss of hamburger patties after cooking. Image processing was used to estimate the shrinkage of hamburger patties. Textured soy protein (TSP) content was found to be the most important factor for minimizing fat and moisture loss. Both fat and water content were found to be significantly effective (
P
<
0.05) in the model for shrinkage and moisture loss in linear form. The changes in shrinkage due to fat, water and TSP content were also in linear form. The model for fat loss was in linear and quadratic form, whereas the model for moisture loss was in full quadratic form. The models for shrinkage, fat loss and moisture loss had the
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| language | eng |
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| source | MEDLINE; ScienceDirect Freedom Collection (Elsevier) |
| subjects | Animals Biological and medical sciences Cattle cooked foods Dietary Fats - analysis Dietary Proteins - analysis Food Handling - standards Food industries Food Technology - methods Fundamental and applied biological sciences. Psychology Hamburger patty hamburgers image analysis Image processing Image Processing, Computer-Assisted ingredients lipid content Meat and meat product industries Meat Products - analysis Meat Products - standards Models, Statistical Response surface methodology shrinkage Soy Foods soy protein textured proteins Water - analysis water activity water content |
| title | Investigating the effects of ingredient levels on physical quality properties of cooked hamburger patties using response surface methodology and image processing technology |
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