The Effect of Different Levels of Sunflower Head Pith Addition on the Properties of Model System Emulsions Prepared from Fresh and Frozen Beef

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dc.contributor.authorSarıçoban, Cemalettin
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorTiske, Sümeyra Sultan
dc.date.accessioned2020-03-26T18:05:11Z
dc.date.available2020-03-26T18:05:11Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.sponsorshipScientific Research Projects (SU-BAP-Konya, Turkey) of Selcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipAuthors would like to thank the Scientific Research Projects (SU-BAP-Konya, Turkey) of Selcuk University Coordinating Office for financial support.en_US
dc.identifier.citationSarıçoban, 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
dc.identifier.doi10.1016/j.meatsci.2009.08.046en_US
dc.identifier.endpage195en_US
dc.identifier.issn0309-1740en_US
dc.identifier.issue1en_US
dc.identifier.pmid20374773en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage186en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.meatsci.2009.08.046
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25339
dc.identifier.volume84en_US
dc.identifier.wosWOS:000271695200026en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorSarıçoban, Cemalettin
dc.institutionauthorYılmaz, Mustafa Tahsin
dc.institutionauthorKarakaya, Mustafa
dc.institutionauthorTiske, Sümeyra Sultan
dc.language.isoenen_US
dc.publisherELSEVIER SCI LTDen_US
dc.relation.ispartofMeat Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectModel System Emulsionen_US
dc.subjectSunflower Head Pithen_US
dc.subjectPectinen_US
dc.subjectEmulsion Characteristicsen_US
dc.subjectViscosityen_US
dc.titleThe Effect of Different Levels of Sunflower Head Pith Addition on the Properties of Model System Emulsions Prepared from Fresh and Frozen Beefen_US
dc.typeArticleen_US

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