The Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs

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dc.authorid0000-0002-3525-5172
dc.contributor.authorÖzyürek, Fatma Beyza
dc.contributor.authorÖzer, Cem Okan
dc.contributor.authorDemir Özer, Ezgi
dc.date.accessioned2022-06-27T06:40:36Z
dc.date.available2022-06-27T06:40:36Z
dc.date.issued2022en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractIn this study, conjugated linoleic acid (CLA, 3.75%) enriched meatballs were cooked by sous vide (65°C and 95°C). It was determined that there was no significant change in oleic, linoleic, SFA, MUFA and PUFA values. While the amount of CLA isomers decreased significantly with the cooking process, it was determined that lower losses occurred in the sous vide method. The springiness, cohesiveness, resilience and chewiness values of the cooked meatballs with the sous vide method and containing CLA were higher than the other meatball samples. As a result of the study, it is thought that added CLA in foods can be preserved more by prepared with the sous vide method and thus the desired positive biological effects of CLA on human health can be observed.
dc.identifier.urihttps://doi.org/10.1080/15428052.2022.2086091
dc.identifier.urihttps://hdl.handle.net/20.500.12695/1626
dc.institutionauthorDemir Özer, Ezgi
dc.language.isoen
dc.publisherTaylor & Francis
dc.relation.ispartofJournal of Culinary Science & Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSous vide
dc.subjectconjugated linoleic acid
dc.subjectbeef meatball
dc.titleThe Effects of Temperature and Time Parameters at Sous Vide Cooking on Quality Characteristics of Conjugated Linoleic Acid Enriched Beef Meatballs
dc.typeArticle

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