Scopus
🔓 Açık Erişim YÖKSİS Eşleşti
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Journal of Food Processing and Preservation · Ağustos 2022
YÖKSİS Kayıtları
The Effect of Pumpkin Powder on the Physicochemical, Emulsification, and Textural Properties of Beef
Journal of Food Processing and Preservation · 2022 SCI-Expanded
DOÇENT ALİ SAMET BABAOĞLU →
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Journal of Food Processing and Preservation · 2022 SCI-Expanded
DOKTOR ÖĞRETİM ÜYESİ NAZİK MEZİYET DİLEK →
The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
JOURNAL OF FOOD PROCESSING AND PRESERVATION · 2022 SCI-Expanded
DOÇENT KÜBRA ÜNAL →
Makale Bilgileri
DergiJournal of Food Processing and Preservation
Yayın TarihiAğustos 2022
Cilt / Sayfa46
Scopus ID2-s2.0-85130272168
Erişim🔓 Açık Erişim
Özet
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications: This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products. Therefore, in the preparation of emulsified meat products, the addition of pumpkin powder is thought to provide many advantages for producers and consumers.
Yazarlar (4)
1
Kubra Unal
ORCID: 0000-0001-9005-6160
2
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
3
Nuran Erdem
ORCID: 0000-0002-7012-9251
4
Nazik Meziyet Dilek
Kurumlar
Aksaray Üniversitesi
Aksaray Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
6
Atıf
4
Yazar