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

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• 作者：Cemalettin Sarı ; ç ; oban ; Mustafa Tahsin Yı ; lmaz ; Mustafa Karakaya ; Sü ; meyra Sultan Tiske
• 关键词：Model system emulsion ; Sunflower head pith ; Pectin ; Emulsion characteristics ; Viscosity
• 刊名：Meat Science
• 出版年：2010
• 出版时间：January 2010
• 年：2010
• 卷：84
• 期：1
• 页码：186-195
• 全文大小：455 K

文摘

The effect of sunflower head pith on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared from fresh and frozen beef by the addition of the pith at five concentrations. Emulsion capacity (EC), stability (ES), viscosity (EV), colour and flow properties of the prepared model system emulsions were analyzed. The pith addition increased the EC and ES and the highest EC and ES values were reached when 5 % of pith added; however, further increase in the pith concentration caused an inverse trend in these values. Fresh beef emulsions had higher EC and ES values than did frozen beef emulsions. One percent pith concentration was the critic level for the EV values of fresh beef emulsions. EV values of the emulsions reached a maximum level at 5 % pith level, followed by a decrease at 7 % pit level.