Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

Zorba, Ömer; Gökalp, Hüsnü Yusuf; Yetim, Hasan; Ockerman, Herbert W.

doi:10.1111/j.1365-2621.1993.tb04308.x

Cited by 33 publications

(21 citation statements)

References 31 publications

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“…Shand (2000) reported that an increase in emulsion viscosity is related to an increase in emulsion stability. 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 -Cmentioning

confidence: 99%

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 -Cmentioning

confidence: 99%

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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“…Lee et al (2008) indicated that dietary fiber provides higher water retention and improved viscosity. Some studies have reported that the viscosity of emulsion batter is important related to emulsion stability (Shand, 2000;Zayas, 1997;Zorba et al, 1993). Aktas and Genccelep (2006) indicated that emulsion sausage batters had a higher correlation with added high-dietary fiber and increased the viscosity of meat batters.…”

mentioning

confidence: 99%

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

Choi¹,

Kim²,

Song³

et al. 2011

Korean Journal for Food Science of Animal Resources

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We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

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“…When pH moves furthers away from the isoelectric point of the muscle proteins, the net electric charge increases. It can cause an increase in solubility and water holding capacity of proteins (Zorba et al, 1993a(Zorba et al, , 1993b. The decreasing in protein content may be related to an increase in protein solubility and relative moisture content.…”

Section: Discussionmentioning

confidence: 98%

Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

Parlak¹,

Zorba²,

Kurt³

2011

International Journal of Food Engineering

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This study was accomplished to determine the effects of sodium carbonate, egg yolk, and egg white powders on some of the physical-chemical and sensory properties of meat patties by using central composite design of response surface methodology. Meat patties were prepared using beef, lamb tail fat, and spices. Effects of the addition of egg yolk powder (0-1%), egg white powder (0-1%), and sodium carbonate (0-1%) on pH, proximate composition, cooking yield, and sensory properties were studied. The influence of egg yolk in the beef patties was found to be limited. However, the effects of egg white and sodium carbonate were found to be significant on several parameters. The levels of sodium carbonate up to 0.8% and egg white greater than 0.5% improved the physical-chemical and sensory properties of beef patties.

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Salt, Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat

Cited by 33 publications

References 31 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

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

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