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Journals / ADYUTAYAM Dergisi / 2026 / Cilt: 14 Sayı: 1

EMULSION PROPERTIES OF OFFAL

SAKATATLARIN EMÜLSİYON ÖZELLİKLERİ

Şükrü Kurt(ADIYAMAN ÜNİVERSİTESİ)0000-0002-8695-0810
Pages
37–43
Publication Date
2026-07-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Furthermore, due to the low myofibrillar protein content and high connective tissue content of offal, the gel strength of the emulsions formed is also low.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Offal is a food obtained from slaughtered animals and offered for human consumption.
📊
Key Findings & Data:The emulsion properties of offal vary significantly depending on the species and offal type.
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Conclusion & Impact:Furthermore, due to the low myofibrillar protein content and high connective tissue content of offal, the gel strength of the emulsions formed is also low.
🔬Design:Derleme
📍Scope:Comprehensive Sample
⚙️Variables:Sakatat · Emülsiyon kapasitesi · Emülsiyon stabilitesi

Abstract

Offal is a food obtained from slaughtered animals and offered for human consumption. In this context, animal internal organs such as liver, lung, heart, kidney, brain, and tongue are utilized. In addition to being consumed fresh, they are also processed into various products. To determine the processing methods of offal, a thorough understanding of the functional properties of its components is essential. These properties are particularly important in the production of emulsified products. The emulsion properties of offal vary significantly depending on the species and offal type. This is related to the functional properties of the protein fractions, pH, and protein content. While offal has high EC values due to its high pH, its emulsion stability is low. Furthermore, due to the low myofibrillar protein content and high connective tissue content of offal, the gel strength of the emulsions formed is also low.

Özet

Sakatatlar, kasaplık hayvanlardan elde edilerek insan tüketimine sunulan gıdalardır. Bu kapsamda karaciğer, akciğer, kalp, böbrek, beyin, dil gibi hayvan iç organları değerlendirilmektedir. Taze tüketimlerinin yanı sıra çeşitli ürünlere işlenerek de tüketilmektedirler. Sakatatların işlenme yöntemlerinin belirlenmesi için, içerdiği bileşenlerin fonksiyonel özelliklerinin iyi bilinmesi gerekmektedir. Özellikle emülsifiye ürün üretiminde sakatatların bu özellikleri ön plana çıkmaktadır. Sakatatların emülsiyon özellikleri, tür ve sakatat faktörlerine bağlı olarak önemli farklılıklar göstermektedir. Bu durum protein fraksiyonlarının fonksiyonel özellikleri, pH ve protein içeriği ile ilgilidir. Sakatatlar yüksek pH nedeniyle yüksek EC değerlerine sahipken, emülsiyon stabiliteleri düşüktür. Bununla birlikte sakatatların düşük miyofibriler protein içeriğine ve yüksek bağ dokusuna sahip olmaları nedeniyle oluşturulan emülsiyonların jel kuvveti de düşük olmaktadır.

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Cite This Article

Kurt, Ş. (2026). EMULSION PROPERTIES OF OFFAL. ADYUTAYAM Dergisi, Cilt: 14 Sayı: 1, 37–43. https://ajindex.com/articles/1441021

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