Scopus
YÖKSİS Eşleşti
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 · Ocak 2010
YÖKSİS Kayıtları
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 · 2010 SSCI 15 atıf
PROFESÖR CEMALETTİN SARIÇOBAN →
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 · 2010 SCI-Expanded 5 atıf
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiMeat Science
Yayın TarihiOcak 2010
Cilt / Sayfa84 · 186-195
Scopus ID2-s2.0-70349748797
Özet
The 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. © 2009 Elsevier Ltd. All rights reserved.
Yazarlar (4)
1
Cemalettin Sariçoban
2
Mustafa Tahsin Yilmaz
3
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
4
Sümeyra S. Tiske
Anahtar Kelimeler
Emulsion characteristics
Model system emulsion
Pectin
Sunflower head pith
Viscosity
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
23
Atıf
4
Yazar
5
Anahtar Kelime