The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef

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

“…Also, short chains during the gelation due to the interaction of acid modified starches form a gel harder than the normal starch. Acid modified starch also decreases viscosity, increases the solubility of the granules and minimizes syneresis (Sandhu et al, 2007;Sarıçoban et al, 2010). This effect could be partly due to the effect of the starch to increase EC values, an indicator of the amount of emulsified oil (Table 3).…”

“…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.…”

Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

“…Several recent studies have been reported on properties of the model system emulsions such as emulsion viscosity (Zorba 2006;Saricoban et al 2008;Saricoban et al 2010), apparent yield stress, density (Zorba et al 2005;Tuncturk and Zorba 2006;Zorba and Kurt 2006), dynamic shear properties (Karaman et al 2011), and creep-recovery properties (Yilmaz et al 2012). However, none of these studies reported on the effect of oil concentration on the steady shear rheological properties of the O/W model system meat emulsions.…”

Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions

“…Ordóñez et al (2001) noted that the addition of 10 % pectin gel prepared with 4 % low methoxyl pectin decreased hardness, but increased elasticity of low fat frankfurter compared to commercial low fat sausages. Sarıçoban et al (2010) suggested that 5 % sunflower head pith, as a low methoxyl pectin source, could increase viscosity, which was directly related to the hardness of meat emulsions. Such different effect of pectin on texture of meat products might be associated with the degree of methoxylation, adding forms (dried powder or hydrated gel), or with/without the incorporation with other hydrocolloids.…”