Scopus
YÖKSİS Eşleşti
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
PROFESÖR 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
PROFESÖR MUSTAFA KARAKAYA →
Makale Bilgileri
DergiEuropean Food Research and Technology
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
Metrikler
19
Atıf
3
Yazar
5
Anahtar Kelime