title: Effect of ground poppy seed as a fat replacer on meat burgers.
abstract: Poppy seed paste was used in koefte production as an animal fat replacer and efficacy of using poppy seed was investigated. The use of ground poppy seed in formulation of meat burgers had no effect on the moisture content of uncooked meat burgers; however, it did have a significant effect (p<0.05) on the fat content of meat burgers. Ground poppy seed addition significantly affected (p<0.05) cooking yield, moisture retention, and fat retention of meat burgers. Ground poppy seed addition significantly decreased (p<0.05) saturated fatty acid contents as the amount of ground poppy seed increased in meat burgers. A strong significant decrease (p<0.05) on the cholesterol content of meat burgers with ground poppy seed addition was observed. Samples having 20% ground poppy seed had significantly better texture and juiciness score (p<0.05) than any other sample which could be explained by increased moisture retention. Replacing animal fat with ground poppy seed paste is effective and may pave the way for an innovative meat product.
authors.affiliation: Faculty of Engineering, Food Engineering Department, Afyon Kocatepe University, Afyonkarahisar, Turkey. vgok@aku.edu.tr
authors.forename: Veli
authors.initials: V
authors.lastname: Gök
authors.forename: Levent
authors.initials: L
authors.lastname: Akkaya
authors.forename: Ersel
authors.initials: E
authors.lastname: Obuz
authors.forename: Sait
authors.initials: S
authors.lastname: Bulut
mesh_terms: D000818:Animals; D002784:Cholesterol / Q000032:analysis; D003296:Cooking; D005223:Fats / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D008461:Meat Products / Q000032:analysis*; D010207:Papaver / Q000737:chemistry*; D010938:Plant Oils / Q000737:chemistry*; D012639:Seeds / Q000737:chemistry*; D013649:Taste
chemical_list: D005223:Fats; D005227:Fatty Acids; D010938:Plant Oils; D002784:Cholesterol