MODEL SYSTEM EVALUATIONS OF THE EFFECTS OF DIFFERENT LEVELS OF K2HPO4 NACL AND OIL TEMPERATURE ON EMULSION STABILITY AND VISCOSITY OF FRESH AND FROZEN TURKISH STYLE MEAT EMULSIONS


Zorba Ö., Gökalp H., YETİM H. , Ockerman H. W.

MEAT SCIENCE, cilt.34, ss.145-161, 1993 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 34 Konu: 2
  • Basım Tarihi: 1993
  • Doi Numarası: 10.1016/0309-1740(93)90024-c
  • Dergi Adı: MEAT SCIENCE
  • Sayfa Sayıları: ss.145-161

Özet

The Effects of different levels of K2HPO4, NaCl, and the effects of oil temperature used in the evaluation of emulsion stability and viscosity of fresh and frozen beef (fat level adjusted with tail fat from sheep) was studied by utilizing a model system. Emulsion stability (ES) and emulsion viscosity (EV) of frozen meat tissue were both decreased, by 3.6% and 10.5% respectively, when compared to fresh meat. ES was decreased by 4.0% and 3.7% at 5-degrees-C and 11-degrees-C oil temperature respectively when compared to 21-degrees-C. While EV decreased 12.2% at 11-degrees-C compared to 21-degrees-C, it did not show any statistically significant (P < 0.01) change at 5-degrees-C oil temperature. ES and EV were elevated with the addition of phosphate and increasing phosphate levels. These increases for ES were 3-9% and 3.7% with 0.50% and 0.75% phosphate levels respectively, when compared to the 0.00% phosphate control group. Also, the increases for EV were 22.3% and 27.0% with 0.50% and 0.5% phosphate levels respectively, compared to the 0.00% phosphate control group. The alteration of the ES was not statistically (P < 0.01) significant for the 0.50% phosphate level when compared to the 0.75% phosphate level. The ES decreased 1.1% for a 3.0% salt level when compared to a 2.5% salt level, and there was statistically (P < 0.05) no effect on the EV