Antioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processing

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dc.authoriden_US
dc.contributor.authorOzturk, I.
dc.contributor.authorKaraman, S.
dc.contributor.authorTastemur, B.
dc.contributor.authorTornuk, F.
dc.contributor.authorSagdic, O.
dc.contributor.authorKayacıer, Ahmed
dc.date.accessioned2021-03-20T20:26:52Z
dc.date.available2021-03-20T20:26:52Z
dc.date.issued2016
dc.departmentBTÜ, Mühendislik ve Doğa Bilimleri Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractIn this study, 10 cig kofte samples collected from different producers were analyzed. Dry matter, pH and water activity values were in the range of 34.13-53.40%, 4.67-5.03 and 0.934-0.967, respectively. Major fatty acids were determined to be oleic and linoleic acid, and the samples showed similar fatty acid profiles. Linoleic acid was the most abundant fatty acid and its level was in the range of 0.94-54.13% in the samples. Textural parameter magnitudes of the samples, except for one, were determined to be close to each other. A total of 44 volatile compounds were determined in the samples and the major ones were limonene and gamma terpinene. Total phenolic contents of the samples were determined to be in the range of 56-132.1mg gallic acid equivalent/g dry extract. In conclusion, variable properties were observed in the retailed meatless cig kofte samples sold in Turkey. © 2016 Wiley Periodicals, Inc.en_US
dc.identifier.doi10.1111/jfpp.12582en_US
dc.identifier.endpage55en_US
dc.identifier.issn0145-8892
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84958757537en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage48en_US
dc.identifier.urihttp://doi.org/10.1111/jfpp.12582
dc.identifier.urihttps://hdl.handle.net/20.500.12885/1313
dc.identifier.volume40en_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorKayacıer, Ahmed
dc.language.isoenen_US
dc.publisherBlackwell Publishing Ltden_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[No Kerywords]en_US
dc.titleAntioxidant and Textural Properties and Aroma and Fatty Acid Profile of Meatless Cig Kofte, a Special Food in Turkey, Produced by Industrial Processingen_US
dc.typeArticleen_US

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