Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

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dc.contributor.authorSarıçoban, Cemalettin
dc.contributor.authorÖzalp, B.
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.contributor.authorÖzen, G.
dc.contributor.authorKarakaya, Mustafa
dc.contributor.authorAkbulut, Mehmet
dc.date.accessioned2020-03-26T17:26:29Z
dc.date.available2020-03-26T17:26:29Z
dc.date.issued2008
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe effect of the addition of lemon albedo on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared by the addition of two types of lemon albedo (raw and dehydrated) at five concentrations (0.0%, 2.5%, 5.0%, 7.5% and 10%) to mechanically deboned chicken meat. The emulsion capacity, stability, viscosity and flow properties of the prepared model emulsions were analyzed. In addition, the colour parameters of cooked emulsion gel were determined. The addition of lemon albedo increased the emulsion capacity (EC) and the highest EC value was reached with 5% of albedo added. However, further increase in the albedo concentration caused an inverse trend in the EC values. A similar trend was observed in the emulsion stability (ES) values. Dehydrated albedo (DA) addition caused higher EC and ES values than did raw albedo (RA). DA increased the L*, a* and b* values of the cooked emulsion gels. Emulsion viscosity (EV) values were positively correlated with an increase in albedo concentration and the highest EV value was obtained from the emulsions with 10% albedo. Albedo addition did not change the flow properties of the emulsions and, in addition, increased the pseudoplasticity. As a consequence, the use of lemon albedo might be a potential dietary fiber source to enhance the functional and technological properties for frankfurter-type meat products. (C) 2008 Elsevier Ltd. All rights reserved.en_US
dc.identifier.doi10.1016/j.meatsci.2008.02.008en_US
dc.identifier.endpage606en_US
dc.identifier.issn0309-1740en_US
dc.identifier.issn1873-4138en_US
dc.identifier.issue3en_US
dc.identifier.pmid22063571en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage599en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.meatsci.2008.02.008
dc.identifier.urihttps://hdl.handle.net/20.500.12395/22245
dc.identifier.volume80en_US
dc.identifier.wosWOS:000259844300005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
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/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectmodel systemen_US
dc.subjectlemon albedoen_US
dc.subjectfiberen_US
dc.subjectemulsion characteristicsen_US
dc.subjectpseudoplasticityen_US
dc.titleCharacteristics of meat emulsion systems as influenced by different levels of lemon albedoen_US
dc.typeArticleen_US

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