Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Zorba, O; Kurt, S

doi:10.1016/j.meatsci.2006.02.017

Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design

Atıf İçin Kopyala

Zorba O., Kurt S.

MEAT SCIENCE, cilt.73, sa.4, ss.611-618, 2006 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 73 Sayı: 4
Basım Tarihi: 2006
Doi Numarası: 10.1016/j.meatsci.2006.02.017
Dergi Adı: MEAT SCIENCE
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.611-618
Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

Emulsion pH (pHe), emulsion capacity (EC) emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion, AYSe) and emulsion gel (cooked emulsion, AYSg) of beef, chicken and turkey meats and their mixtures were studied using a model system.