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Journals / Gıda / 2017 / Cilt: 42 - Sayı: 6

ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ

THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION

Hüseyin GENÇCELEP
Furkan Türker SARİCAOĞLU
Berrin AĞAR
Münir ANİL
Journal
Gıda
Pages
773–786
Publication Date
2022-10-17
DOI
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AI Summary & Key Takeaways

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

As a result of texture analysis, hardness, gumminess and chewiness values of raw and cooked meat emulsions were significantly (P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The effect of modified starch addition on the functional properties of meat emulsions was studied by using a model system.
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Key Findings & Data:In this research, the effects of modified potato starches (native, acid, dextrinized and pregelatinized) and starch level (1%, 2 and 4 w/w) on the emulsion capacity, stability, pH and texture properties were investigated in oil/water model emulsion systems.
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Conclusion & Impact:As a result of texture analysis, hardness, gumminess and chewiness values of raw and cooked meat emulsions were significantly (P
🔬Design:Modeling & Simulation
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The effect of modified starch addition on the functional properties of meat emulsions was studied by using a model system. In this research, the effects of modified potato starches (native, acid, dextrinized and pregelatinized) and starch level (1%, 2 and 4 w/w) on the emulsion capacity, stability, pH and texture properties were investigated in oil/water model emulsion systems. The highest emulsion capacity (181.42 ml oil/g protein) was determined for acid modified starch. As a result of texture analysis, hardness, gumminess and chewiness values of raw and cooked meat emulsions were significantly (P

Özet

Modifiye nişastanın et emülsiyonlarının fonksiyonel özelliklerine etkisi bir model sistem kullanılarak incelenmiştir. Araştırmada, model emülsiyon sisteminde yağ/su emülsiyon sistemlerinin, emülsiyon kapasitesi, stabilitesi, pH ve dokusal özellikleri üzerine modifiye edilmiş patates nişastalarının (doğal, asit, dekstrinize ve pre-jelatinize) ve nişasta seviyesinin (% 1, 2 ve 4 w/w) etkileri araştırılmıştır. En yüksek emülsiyon kapasitesi (181.42 ml yağ/g protein) asit modifiye nişasta için belirlenmiştir. En uygun emülsiyon kapasitesi ve stabilitesi %1 nişasta seviyesinde belirlenmiştir. Tekstür analizi sonucunda, nişasta ve nişasta seviyesinin çiğ ve pişmiş et emülsiyonlarının sertliği, yapışkanlığı ve çiğneme değerleri üzerinde çok önemli (P

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Cite This Article

GENÇCELEP, H., SARİCAOĞLU, F. T., AĞAR, B., ANİL, M. (2022). ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ. Gıda, Cilt: 42 - Sayı: 6, 773–786. https://ajindex.com/articles/525247

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