Emulsion Characteristics Of Some Ostrich Offals

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dc.authorid0000-0002-2686-9447en_US
dc.authorid0000-0002-9621-1915en_US
dc.contributor.authorInan, Sumeyra Sultan Tiske
dc.contributor.authorKarakaya, Mustafa
dc.date.accessioned2020-12-29T06:35:00Z
dc.date.available2020-12-29T06:35:00Z
dc.date.issued2013en_US
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractIn this study; emulsion properties of ostrich offals (heart, liver and gizzard) were studied by using a model system. Proxymate alalyses, pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL), lactic acid content (LA), penetrometer value (PV), emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion density (ED) and emulsion viscosity (EV) of ostrich offals (heart, liver and gizzard) were studied by using a model system. The proximate composition results indicated that the highest moisture, protein and fat contents were found in gizzard and liver, respectively. The highest pH value was found in gizzard and the lowest pH value was found in liver significantly (p<0.01). The lactic acid contents of the meat types were found to range between 0.25 and 0.47%. The effect of species factor on the EC values of heart, liver and gizzard was found to be statistically significant (p<0.01). Heart had the highest and liver had the lowest EC values significantly (p<0.01). The highest ES values were found in heart and gizzard and these values were significantly (p<0.01) higher than in liver. Significant differences were found between the ED and EV values of ostrich offals.en_US
dc.identifier.citationInan, S. S. T., Karakaya, Mustafa. (2013).Emulsion Characteristics Of Some Ostrich Offals. Journal of Selcuk University Natural and Applied Science, 2, (3), 49-59.en_US
dc.identifier.endpage59en_US
dc.identifier.issn2147-3781en_US
dc.identifier.issue3en_US
dc.identifier.startpage49en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/40950
dc.identifier.volume2en_US
dc.language.isotren_US
dc.publisherSelçuk Üniversitesien_US
dc.relation.ispartofJournal of Selcuk University Natural and Applied Scienceen_US
dc.relation.publicationcategoryMakale - Ulusal - Editör Denetimli Dergien_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectOstrich offalsen_US
dc.subjecttechnological propertiesen_US
dc.subjectemulsion propertiesen_US
dc.titleEmulsion Characteristics Of Some Ostrich Offalsen_US
dc.typeArticleen_US

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