The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats


Kurt S., Zorba O.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.40, sa.5, ss.509-516, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 40 Konu: 5
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1111/j.1365-2621.2005.00949.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Sayfa Sayıları: ss.509-516

Özet

The effects of different concentrations (0.00, 0.25, 0.50%) of either non-fat dry milk (NFDM) or whey powder (WP) on emulsion capacity (EC) and emulsion stability (ES) of beef, chicken and turkey meats were studied by using a computer model system. The effects of meats types and additives (NFDM and WP) on EC and ES were found to be statistically significant (P < 0.01). Of the meats, chicken had the highest and beef the lowest values of EC and ES. When using different concentrations of WP and NFDM, 0.25% WP and 0.50% NFDM had the highest values of EC. The effect of different concentrations (0.25 and 0.50%) of WP was insignificant on ES; however, the effects of different concentrations (0.0, 0.25 and 0.50%) of NFDM were significant on ES.