Emulsion characteristics of beef and sheep offal

Kurt S., Zorba O.

JOURNAL OF MUSCLE FOODS, cilt.18, sa.2, ss.129-142, 2007 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 18 Sayı: 2
  • Basım Tarihi: 2007
  • Doi Numarası: 10.1111/j.1745-4573.2007.00072.x
  • Dergi Adı: JOURNAL OF MUSCLE FOODS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.129-142
  • Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

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.