NaCI-K2HPO4, bazı bitkisel enzimler ve yağların sığır etinin emülsiyon ve su tutma kapasitesine etkisi

The effects of NaCI-K2HPO4 some plant enzymes and oils on the emulsion and water holding capacities in beef

Özet

ÖZET: Sığır etinin emülsiyon kapasitesi (EK) üzerine, %2.5 NaCI, %2.5 NaCI-%0.5 $K_2HPO_4$, mısırözü ve soya yağı ile farklı bitkisel enzimlerin ilavesinin (%0.5 bromelin, %0.5 ficin, %0.5 papain) etkisiyle; sığır etinin su tutma kapasitesi (STK) üzerine farklı bitkisel enzimlerin (%0.5 bromelin, %0.5 ficin, %0.5 papain) ilavesinin etkisi belirlenmiştir. Genel olarak sığır etinin EK ve STK'leri üzerine üç farklı enzim ilavesinin istatistik! olarak çok önemli (p

Abstract

ABSTRACT: The effects of 2.5% NaCI, 2.5% NaCI-0.5%$K_2HPO_4$, corn and soybean oil and various plant enzymes (0.5% Bromelain, 0.5% Ficin, 0.5% Papain) additions on emulsion capacity of beef and the effects of various plant enzymes (0.5% Bromelain, %0.5 Ficin, 0.5% Papain) additions on water holding capacity of beef has been investigated. In summary, the addition of three different plant enzymes increased the emulsion and water holding capacity of beef. The addition of corn oil, 2.5% NaCI, and 0.5% papain increased the emulsion capacity of beef. The addition of papain increased the emulsion capacity whereas the addition of ficin was increasing water holding capacity of beef.