Hikmet  Orhan, Yasar Kemal  Ekici, Tolga  Kankaya, Birol  Kilic, 
    Effect of Textured Soy Protein on Quality Characteristics of Low Fat Cooked Kofte (Turkish Meatball),
    Journal of Animal and Veterinary Advances,
    Volume 9,Issue 24,
    2010,
    Pages 3048-3054,
    ISSN 1680-5593,
    javaa.2010.3048.3054,
    (https://makhillpublications.co/view-article.php?doi=javaa.2010.3048.3054)
    Abstract: This study reports the effects of Textured Soy Protein (TSP) incorporation at different concentrations (0, 5, 10 and 20% of total mass) on physicochemical properties of pan-fried beef Kofte (traditional Turkish meatball). The results indicated that the incorporation of TSP increased pH, a* values and total Unsaturated Fatty Acid (UFA) contents and decreased L* values, cooking loss and lipid oxidation in meatball samples (p<0.05). Addition of TSP also significantly affected some of the sensory attributes of meatballs (p<0.05). It was concluded that addition of TSP up to 10% into meatball formulation may be applied to improve the quality of meatballs without any adverse effects on the final product.
    Keywords: quality;oxidation;meatballs;Textured soy protein;final product;physiocochemical