Emulsion characteristics of beef and sheep offal


Kurt S., Zorba O.

JOURNAL OF MUSCLE FOODS, vol.18, no.2, pp.129-142, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 18 Issue: 2
  • Publication Date: 2007
  • Doi Number: 10.1111/j.1745-4573.2007.00072.x
  • Journal Name: JOURNAL OF MUSCLE FOODS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.129-142
  • Van Yüzüncü Yıl University Affiliated: No

Abstract

Protein concentration, pH, 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 sheep and beef offal (lung, liver, kidney, spleen and heart) were studied by using a model system.