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, ss.509-516, 2005 (SCI İndekslerine Giren Dergi) identifier identifier

  • 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.