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

Atıf İçin Kopyala

Zorba O., Kurt S., Genccelep H.

FOOD HYDROCOLLOIDS, cilt.19, sa.1, ss.149-155, 2005 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 19 Sayı: 1
Basım Tarihi: 2005
Doi Numarası: 10.1016/j.foodhyd.2004.05.001
Dergi Adı: FOOD HYDROCOLLOIDS
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.149-155
Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

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.