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

doi:10.1016/j.foodhyd.2004.05.001

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

Copy For Citation

Zorba O., Kurt S., Genccelep H.

FOOD HYDROCOLLOIDS, vol.19, no.1, pp.149-155, 2005 (SCI-Expanded)

Publication Type: Article / Article
Volume: 19 Issue: 1
Publication Date: 2005
Doi Number: 10.1016/j.foodhyd.2004.05.001
Journal Name: FOOD HYDROCOLLOIDS
Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Page Numbers: pp.149-155
Van Yüzüncü Yıl University Affiliated: No

Abstract

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.