Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System

Yazarlar

  • Şükrü Kurt Department of Food Engineering, Faculty of Engineering, University of Adıyaman, 02040 Adıyaman
  • Huriye Gözde Ceylan Department of Food Engineering, Faculty of Engineering, University of Adıyaman, 02040 Adıyaman

DOI:

https://doi.org/10.24925/turjaf.v6i1.78-83.1293

Anahtar Kelimeler:

Beef- emulsion- pH- flaxseed- Model system

Özet

The effects of ground flaxseed (0-0.5%) and pH (3.88-8.12) on the emulsion properties of beef were studied using a model system. A central composite rotatable design was used to determine the response surface. pH, flaxseed and their interactions had significant effects on the emulsion properties of beef. pH and the interaction between pH and flaxseed increased emulsion capacity (EC). Flaxseed and pH increased emulsion stability (ES) until a critical point, which was reached at a flaxseed level of 0.42% and a pH of 7.02. pH decreased emulsion density (ED) and increased emulsion activity (EA). Moreover, the interaction between pH and flaxseed on EA was found to be significant. pH and flaxseed increased emulsion viscosity (EV), and the increasing rate was higher in basic medium than acidic.

İndir

Yayınlanmış

2018-02-03

Nasıl Atıf Yapılır

Kurt, Şükrü, & Ceylan, H. G. (2018). Effects of Flaxseed and pH on the Emulsion Properties of Beef by Using a Model System. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 6(1), 78–83. https://doi.org/10.24925/turjaf.v6i1.78-83.1293

Sayı

Cilt 6 Sayı 1 (2018)

Bölüm

Gıda Teknolojileri

Lisans

Creative Commons License

Bu çalışma Creative Commons Attribution-NonCommercial 4.0 International License ile lisanslanmıştır.