Scopus
YÖKSİS Eşleşti
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
Meat Science · Kasım 2008
YÖKSİS Kayıtları
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
MEAT SCIENCE · 2008 SCI-Expanded 37 atıf
PROFESÖR MEHMET AKBULUT →
Characteristics of meat emulsion systems as influenced by different levels of lemon albedo
Meat Science · 2008 SSCI 37 atıf
PROFESÖR CEMALETTİN SARIÇOBAN →
Characteristics of Meat Emulsion Systems as Influenced By Different Levels of Lemon Albedo
Meat Science · 2008 SCI-Expanded 24 atıf
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiMeat Science
Yayın TarihiKasım 2008
Cilt / Sayfa80 · 599-606
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
Metrikler
60
Atıf
6
Yazar
5
Anahtar Kelime