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

Meat Science · Kasım 2008

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YÖKSİS Kayıtları
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
MEAT SCIENCE · 2008 SCI-Expanded 37 atıf
Prof. Dr. MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
Meat Science · 2008 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
Meat Science · 2008 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS ISSN Eşleşmesi

Bu dergide (ISSN eşleşmesi) kurumun 11 kaydı bulundu.

YÖKSİS Kayıtları — ISSN Eşleşmesi
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 0309-1740 SCI-Expanded 37 atıf
Prof. Dr. MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
2008 ISSN: 03091740 SSCI 37 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
2008 ISSN: 0309-1740 SCI-Expanded 24 atıf
Prof. Dr. MUSTAFA KARAKAYA →
The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef
2010 ISSN: 0309-1740 SCI-Expanded 5 atıf
Prof. Dr. MUSTAFA KARAKAYA →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Antioxidant and Antimicrobial Effects of Blackberry, Black Chokeberry, Blueberry, and Red Currant Pomace Extracts on Beef Patties Subject to Refrigerated Storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Öğr. Gör. HATİCE BERNA POÇAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI-Expanded Q1
Doç. Dr. KÜBRA ÜNAL →
Response surface methodology study on the optimisation of effects of fat wheat bran and salt on chemical textural and sensory properties of patties
2009 ISSN: 03091740 SSCI 31 atıf
Prof. Dr. 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
2010 ISSN: 03091740 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Response surface optimization of effects of some processing variables on carcinogenic mutagenic heterocyclic aromatic amine HAA content in cooked patties
2012 ISSN: 03091740 SSCI 9 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
2022 ISSN: 0309-1740 SCI Q1
Prof. Dr. MUSTAFA KARAKAYA →

Makale Bilgileri

Dergi Meat Science
ISSN03091740
Yayın TarihiKasım 2008
Cilt / Sayfa80 · 599-606
DOI10.1016/j.meatsci.2008.02.008
Scopus ID2-s2.0-50249132637
Özet The 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. © 2008 Elsevier Ltd. All rights reserved.

Yazarlar (6)

1
Cemalettin Sariçoban
2
B. Ozalp
3
Mustafa Tahsin Yilmaz
4
G. Özen
5
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
6
Mehmet Akbulut
ORCID: 0000-0001-5621-8293

Anahtar Kelimeler

Emulsion characteristics Fiber Lemon albedo Model system Pseudoplasticity

Kurumlar

Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Meat Science
Q1
SJR Skoru1,402
H-Index215
YayıncıElsevier Ltd
ÜlkeUnited Kingdom
Food Science (Q1)
Dergi sayfasına git

Metrikler

63
Atıf
6
Yazar
5
Anahtar Kelime

Sistemimizdeki Yazarlar

CS
CEMALETTİN SARIÇOBAN
Prof. Dr.

Hızlı Erişim

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