Scopus
YÖKSİS DOI Eşleşti
SJR Q1
The effect of various types of poultry pre- and post-rigor meats on emulsification capacity, water-holding capacity and cooking loss
European Food Research and Technology · Mart 2005
YÖKSİS Kayıtları
The effect of various types of poultry pre and post rigor meats on emulsification capacity water holding capacity and cooking loss
European Food Research and Technology · 2005 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The Effect of Various Types of Poultry Pre and Post Rigor Meats on Emulsification Capacity Water Holding Capacity and Cooking Loss
European Food Research & Technology · 2005 SCI-Expanded 3 atıf
Prof. Dr. MUSTAFA KARAKAYA →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The effect of nitrogen fertilization on tocopherols in rapeseed genotypes
2008 ISSN: 1438-2377 SCI-Expanded
Dr. Öğr. Üyesi İRFAN ÖZER →
The effect of nitrogen fertilization on tocopherols in rapeseed genotypes
2008 ISSN: 1438-2377 SCI-Expanded 14 atıf
Dr. Öğr. Üyesi İRFAN ÖZER →
The effect of various types of poultry pre and post rigor meats on emulsification capacity water holding capacity and cooking loss
2005 ISSN: 1438-2377 SSCI 15 atıf
Prof. Dr. CEMALETTİN SARIÇOBAN →
The effect of irrigation and harvest time on bioactive properties of olive fruits issued from some olive varieties grown in Mediterranean region
2020 ISSN: 1438-2377 SCI
Doç. Dr. NURHAN USLU →
The effect of irrigation and harvest time on bioactive properties
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2020 ISSN: 1438-2377 SCI-Expanded
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Computer Vision Classification of Dry Beans (Phaseolus Vulgaris L.) Based on Deep Transfer Learning Techniques
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The influence of decoction and infusion methods and times on antioxidant activity, caffeine content and phenolic compounds of coffee brews
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A New Hybrid Model for Classification of Corn Using Morphological Properties
2023 ISSN: 1438-2377 SCI-Expanded Q2
Prof. Dr. ŞAKİR TAŞDEMİR →
The effect of nitrogen fertilization on tocopherols in rapeseed genotypes
2008 ISSN: 1438-2377 SCI-Expanded Q2
Dr. Öğr. Üyesi İRFAN ÖZER →
A review: benefit and bioactive properties of olive (Olea europaea L.) leaves
2016 ISSN: 1438-2377 SCI-Expanded
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Computer vision classification of dry beans (Phaseolus vulgaris L.) based on deep transfer learning techniques
2022 ISSN: 1438-2377 SCI-Expanded Q2
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Classification of Cicer arietinum varieties using MobileNetV2 and LSTM
2023 ISSN: 1438-2377 SCI-Expanded Q2
Doç. Dr. ADEM GÖLCÜK →
Benchmarking analysis of CNN models for bread wheat varieties
2023 ISSN: 1438-2377 SCI-Expanded Q2
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Classification of Deep Image Features of Lentil Varieties with Machine Learning Techniques
2023 ISSN: 1438-2377 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
A New Hybrid Model for Classification of Corn Using Morphological Properties
2023 ISSN: 1438-2377 SCI-Expanded Q2
Doç. Dr. MURAT KÖKLÜ →
Detection of fish freshness using artificial intelligence methods
2023 ISSN: 1438-2377 SCI-Expanded Q2
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Segmentation of dry bean (Phaseolus vulgaris L.) leaf disease images with U-Net and classification using deep learning algorithms
2023 ISSN: 1438-2377 SCI-Expanded Q2
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Classification of Cicer arietinum varieties using MobileNetV2 and LSTM
2023 ISSN: 1438-2377 SCI-Expanded Q2
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Makale Bilgileri
ISSN14382377
Yayın TarihiMart 2005
Cilt / Sayfa220 · 283-286
Scopus ID2-s2.0-17144378262
Özet
In this study, the relationship between various kinds of poultry meat (quail, partridge, chicken and turkey) on pH, emulsification capacity, water-holding capacity and cooking loss was investigated. The effect of rigor state on pH, emulsification capacity, water-holding capacity and cooking loss was also determined. To investigate these parameters, immediately after slaughter and deboning, meat parts were submitted to both pre- and post-rigor analyses. The results indicated that the emulsification capacity of quail and chicken meat was higher than the values for partridge and turkey meat. Quail meat showed the highest water-holding capacity value in the post-rigor stage. The lowest cooking loss value was found in partridge meat, in both pre- and post-rigor stages. The state of rigor had a significant (P<0.05; P≤0.01) effect on pH and cooking loss values, respectively. © 2004 Springer-Verlag.
Yazarlar (3)
1
Mustafa Karakaya
ORCID: 0000-0002-6436-3658
2
Cemalettin Sariçoban
3
Mustafa Tahsin Yilmaz
Anahtar Kelimeler
Cooking loss
Emulsification capacity
Post-rigor
Pre-rigor
Water-holding capacity
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
European Food Research and Technology
Q1
SJR Skoru0,692
H-Index136
YayıncıSpringer Science and Business Media Deutschland GmbH
ÜlkeGermany
Industrial and Manufacturing Engineering (Q1)
Biochemistry (Q2)
Biotechnology (Q2)
Chemistry (miscellaneous) (Q2)
Food Science (Q2)
Metrikler
21
Atıf
3
Yazar
5
Anahtar Kelime