Determination of some functional and technological properties of octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) meats
Küçük Resim Yok
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this research, emulsion properties of fresh octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) were studied by using a model system. Some properties of meats from four different seafood species (octopus, calamary, mussel and cuttlefish), such as pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL) and various parametres of emulsion such as emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion spesific gravity (ESG) were determined. Mussel muscle had the highest CL and DL while mussel had the lowest WHC (p<0.01). Cuttlefish muscle had the lowest CL and DL; however had the highest WHC value (p<0.01). Mean values of EC value of octopus, calamary, mussel and cuttlefish meats were determined to be 311.37, 329.38, 201.60 and 334.24 ml.oil/g. protein, respectively. The lowest ES value (p<0.01) was observed in the mussel meat among the other meats. The highest SO and SW values (p<0.01) were found in mussel meat. The emulsion specific gravities of the samples prepared with octopus, calamary, mussel and cuttlefish meats were determined to be 0.8752, 0.8793, 0.9500 and 0.8819 g/cm3, respectively.
Açıklama
Anahtar Kelimeler
Balıkçılık
Kaynak
Journal of FisheriesSciences.com
WoS Q Değeri
Scopus Q Değeri
Cilt
3
Sayı
4
