Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

Sarıçoban, Cemalettin; Özalp, Berna; Yılmaz, Mustafa Tahsin; Özen, G.; Karakaya, Mustafa; Akbulut, Mehmet

doi:10.1016/j.meatsci.2008.02.008

Cited by 63 publications

(55 citation statements)

References 20 publications

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“…Also, Zorba et al (1993) and Zayas (1997) showed that emulsion systems had higher correlations between emulsion viscosity and emulsion stability. These results are in agreement with those of Aktas and Genccelep (2006), who found that frankfurters with added high-dietary fiber increased the viscosity of meat batter, and the report of Saricoban et al (2008) that an increase in fat content while maintaining constant dietary fiber levels led to an increase in viscosity.…”

Section: A -Csupporting

confidence: 92%

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Choi¹,

Park²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents, yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

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Section: A -Csupporting

confidence: 92%

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Choi¹,

Park²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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“…Similar results were obtained by Choi et al (2008b) in that the addition of RBF increased the pH value of meat products in accordance with RBF alkalinity. In contrast to this result, Sarlçoban et al (2008) reported that the pH value of meat emulsions made with lemon albedo is lower than the control, though this may be due to the presence of organic acids in albedo.…”

Section: Resultscontrasting

confidence: 74%

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim¹,

Choi²,

Choi³

et al. 2010

Korean Journal for Food Science of Animal Resources

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This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

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“…The possible reason could be attributed to the same phenomena seen in EC values in which the linear pH decrease (Table 3) might cause a decrease in ES values at the starch concentrations. The relationship between pH and the water retaining capacity of protein has been well established by Sarıçoban et al, (2008) and Warriss et al, (1999).…”

Section: Emulsion Stability (Es)mentioning

confidence: 90%

“…In this respect, in recent years, several studies have been conducted to investigate some flow properties of the model emulsion systems, such as emulsion viscosity (Sarıçoban et al, 2008, 2010, Karaman et al, 2015, apparent yield stress and density (Zorba et al, 2005;Tunçtürk and Zorba, 2006;Kurt, 2006, Gençcelep et al, 2015;Ağar et al, 2016). However, no study has been conducted so far to investigate the texture properties of the model system meat emulsions using Texture Analyzer.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

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Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

Cited by 63 publications

References 20 publications

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

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