Scopus
YÖKSİS Eşleşti
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages
Food Science and Technology International · Haziran 2024
YÖKSİS Kayıtları
Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages
Food Science and Technology International · 2024 SCI-Expanded
DOÇENT ABDULLAH KURT →
Makale Bilgileri
DergiFood Science and Technology International
Yayın TarihiHaziran 2024
Cilt / Sayfa30 · 329-339
Scopus ID2-s2.0-85147411673
Özet
This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4°C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.
Yazarlar (5)
1
Ilyas Atalar
2
Osman Gül
3
Abdullah Kurt
ORCID: 0000-0003-1452-3278
4
Furkan Turker Saricaoglu
5
Hüseyin Gençcelep
Anahtar Kelimeler
cold storage
emulsions
food texture
Meat products
oxidation
Kurumlar
Bursa Teknik Üniversitesi
Bursa Turkey
Eskişehir Osmangazi Üniversitesi
Eskisehir Turkey
Kastamonu University
Kastamonu Turkey
Ondokuz Mayis Üniversitesi
Samsun Turkey
Selçuk Üniversitesi
Selçuklu Turkey