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
Hauptverfasser:	VELIOGLU, Hasan Murat, VELIOGLU, Serap Durakli, BOYACI, Ismail Hakki, YILMAZ, Ismail, KURULTAY, Sefik
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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