The Effect of Different Levels of Sunflower Head Pith Addition on the Properties of Model System Emulsions Prepared from Fresh and Frozen Beef
Yükleniyor...
Dosyalar
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCI LTD
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5% of pith added: however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5% pith level, followed by a decrease at 7% pit level.
Açıklama
Anahtar Kelimeler
Model System Emulsion, Sunflower Head Pith, Pectin, Emulsion Characteristics, Viscosity
Kaynak
Meat Science
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
84
Sayı
1
Künye
Sarıçoban, C., Yılmaz, M. T., Karakaya, M., Tiske, S. S., (2010). The Effect of Different Levels of Sunflower Head Pith Addition on the Properties of Model System Emulsions Prepared from Fresh and Frozen Beef. Meat Science, 84(1), 186-195.
DOI: 10.1016/j.meatsci.2009.08.046
