Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q2
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
Polish Journal of Food and Nutrition Sciences · Ocak 2025
YÖKSİS Kayıtları
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES · 2025 SCI-Expanded
Dr. Öğr. Üyesi HALİME ALP →
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
Polish Journal of Food and Nutrition Sciences · 2025 SCI-Expanded
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
YÖKSİS Kayıtları — ISSN Eşleşmesi
Role of Different Bleaching Earths for Sunfl ower Oil in a Pilot Plant Bleaching System
2013 ISSN: 1230-0322 SCI-Expanded
Dr. Öğr. Üyesi FATİH DURMAZ →
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
2025 ISSN: 1230-0322 SCI-Expanded
Dr. Öğr. Üyesi NAZİK MEZİYET DİLEK →
Enhancing Beef Meat Emulsion: The Role of Banana Peel Albedo Powder
2025 ISSN: 1230-0322 SCI-Expanded Q3
Dr. Öğr. Üyesi HALİME ALP →
Makale Bilgileri
ISSN12300322
Yayın TarihiOcak 2025
Cilt / Sayfa75 · 159-169
Scopus ID2-s2.0-105008481009
Erişim🔓 Açık Erişim
Özet
This study aimed to evaluate the effects of banana peel albedo powder (BPAP) on the physicochemical and microstructural properties of beef meat emulsions. The emulsions were formulated with BPAP added at levels of 0% (control), 0.5%, 1.0%, and 1.5% of the weight of the raw beef used. Due to the formulation process, the final BPAP contents in the emulsions were 0%, 0.013%, 0.025%, and 0.038% (w/v), respectively. BPAP, 100 g, was found to contain 25.19 g insoluble and 6.20 g soluble dietary fiber. Among the minerals analyzed, calcium and zinc showed the highest content in BPAP. Incorporation of BPAP at a level of 1.5% of raw beef (w/w) to the emulsion resulted in the higher water holding capacity and the lowest cooking loss compared to control. Furthermore, the addition of BPAP up to a 1.0% of raw beef (w/w) level enhanced the emulsion capacity, emulsion stability, and apparent viscosity of the samples. Confocal laser scanning microscopy micrographs revealed that the emulsions containing BPAP at 0.5% and 1% of raw beef (w/w) exhibited a more stable and homogeneous microstructure. These findings suggest that BPAP, particularly at 1.0% of raw beef (w/w) level (0.025% in emulsion, w/v), can be effectively utilized as a natural functional ingredient to improve the quality of meat emulsions in food formulations.
Yazarlar (5)
1
Kubra Unal
ORCID: 0000-0001-9005-6160
2
Nazik Meziyet Dilek
3
Halime Alp
ORCID: 0000-0001-5833-9611
4
Nuran Erdem
ORCID: 0000-0002-7012-9251
5
Ali Samet Babaoğlu
ORCID: 0000-0003-4643-7454
Anahtar Kelimeler
beef meat
dietary fiber
emulsion
food by-product
functional meat
Kurumlar
Aksaray Üniversitesi
Aksaray Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Polish Journal of Food and Nutrition Sciences
Q2
OA
SJR Skoru0,496
H-Index47
YayıncıPolish Academy Sciences. Institute of Animal Reproduction and Food Research
ÜlkePoland
Food Science (Q2)
Nutrition and Dietetics (Q3)