Akademik Veri Yönetim Sistemi
Food Science and Nutrition, cilt.12, sa.6, ss.4330-4341, 2024 (SCI-Expanded, Scopus)
This study aimed to investigate the effects of çemen pastes prepared in different formulations on physicochemical, microbiological, and textural properties of hamburgers during refrigerated storage (4°C; 60 d). Çemen pastes were produced by using different combination doses of fenugreek seed flour, sweet red pepper, and garlic powder. As a result of çemen paste usage in hamburgers, cooking losses and dimensional shrinkage decreased, whereas moisture and fat retention ratios increased (p <.05). The hardness, gumminess, and chewiness values of hamburgers containing çemen paste were generally lower than those of control (p <.05). Çemen paste addition to hamburgers generally did not cause a difference in terms of microbial growth and moisture, fat and ash contents. Protein contents of hamburgers containing çemen paste or breadcrumbs were generally higher than that of control (p <.05). Çemen paste usage in hamburgers generally decreased the L* values and increased the b* values (p <.05). In general, addition of 3.5% or higher doses of both sweet red pepper and garlic powder caused higher a* values in hamburger patties (p <.05). Lower oxidation levels were generally observed in hamburgers containing 3% or lower doses of fenugreek seed flour and 4.5% of garlic powder in çemen paste (p <.05). It was concluded that çemen paste usage in hamburger patty processing has the potential to improve the quality characteristics and delay oxidative changes.