The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions


Zorba O., Kurt S., Genccelep H.

FOOD HYDROCOLLOIDS, cilt.19, ss.149-155, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 19 Konu: 1
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1016/j.foodhyd.2004.05.001
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Sayfa Sayısı: ss.149-155

Özet

The effects of different levels (0.00, 0.25, 0.50%) of skim milk powder (SMP) and whey powder (WP) on emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion) and emulsion gel (cooked emulsion) of beef, chicken and turkey meats were studied by using a model system.