Scopus
YÖKSİS Eşleşti
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions
Food Science and Biotechnology · Ekim 2024
YÖKSİS Kayıtları
The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions
Food Science and Biotechnology · 2024 SCI-Expanded
PROFESÖR CEMALETTİN SARIÇOBAN →
Makale Bilgileri
DergiFood Science and Biotechnology
Yayın TarihiEkim 2024
Cilt / Sayfa33 · 3009-3018
Scopus ID2-s2.0-85190513336
Özet
The effect of roasted and unroasted terebinth on the colour, emulsion capacity, flow properties, emulsion stability, microstructure, and textural properties of the meat emulsions was researched. The meat emulsions were created by adding the roasted and unroasted terebinth at four concentrations (0.0, 0.1, 0.3, and 0.5%) to the beef. The emulsion capacity and stability increased with the addition of terebinth, and the highest values for the emulsion capacity (233.50 ml oil/g protein) and stability (74.50%) were observed at the terebinth concentration of 0.3%. The emulsion stability and capacity of samples containing roasted terebinth were higher than those of samples containing unroasted terebinth. The viscosities of the samples with roasted terebinth increased with increasing concentration. The pseudo-plasticity increased with the addition of terebinth. As a result, the use of terebinth in high-fat emulsion-type products might be a potential herbal additive to improve its technological and functional properties.
Yazarlar (2)
1
E. Alagöz
2
Cemalettin Sariçoban
Anahtar Kelimeler
Emulsion capacity
Emulsion stability
Flow property
Pistacia terebinthus L
Texture
Kurumlar
Selçuk Üniversitesi
Selçuklu Turkey
Metrikler
2
Atıf
2
Yazar
5
Anahtar Kelime