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, Ömer; Gökalp, Hüsnü Yusuf; Yetim, Hasan; Ockerman, Herbert W.

doi:10.1016/0309-1740(93)90024-c

Cited by 25 publications

(33 citation statements)

References 16 publications

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“…It was determined as described by Ockerman, (1985) and the end point was determined as described Zorba et al (1993). About 12.5 g homogenate and 37.5 mL NaCl solution were placed in the blender (Homend table blender S3 series 4901, İstanbul, Turkey) jar and homogenized at 3500 rpm for 5 s and then 50 mL corn oil was placed into this homogenate.…”

Section: Emulsion Capacity (Ec)mentioning

confidence: 99%

See 1 more Smart Citation

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

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Section: Emulsion Capacity (Ec)mentioning

confidence: 99%

“…ES was determined using model systems, as described by Ockerman, (1985) and Zorba et al (1993). 10 g of emulsion was weighed into a centrifuge tube and capped and immediately heated at 80 o C in a water bath for 30 min.…”

Section: Emulsion Stability (Es)mentioning

confidence: 99%

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Gençcelep¹,

Anıl²,

Sarıcaoğlu³

et al. 2017

GIDA

View full text Add to dashboard Cite

“…When pH moves furthers away from the isoelectric point of the muscle proteins, the net electric charge increases. It can cause an increase in solubility and water holding capacity of proteins (Zorba et al, 1993a(Zorba et al, , 1993b. The decreasing in protein content may be related to an increase in protein solubility and relative moisture content.…”

Section: Discussionmentioning

confidence: 98%

Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

Parlak¹,

Zorba²,

Kurt³

2011

International Journal of Food Engineering

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This study was accomplished to determine the effects of sodium carbonate, egg yolk, and egg white powders on some of the physical-chemical and sensory properties of meat patties by using central composite design of response surface methodology. Meat patties were prepared using beef, lamb tail fat, and spices. Effects of the addition of egg yolk powder (0-1%), egg white powder (0-1%), and sodium carbonate (0-1%) on pH, proximate composition, cooking yield, and sensory properties were studied. The influence of egg yolk in the beef patties was found to be limited. However, the effects of egg white and sodium carbonate were found to be significant on several parameters. The levels of sodium carbonate up to 0.8% and egg white greater than 0.5% improved the physical-chemical and sensory properties of beef patties.

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“…The emulsion stability (ES) was performed according to the model system method reported by Ockerman (1985) and Zorba et al (1993). The tube containing 10 g of emulsion was heated at 80 °C in a water bath (Wisd WiseBath WB-11, Germany) for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Model system evaluation of the effects of pea and pH on the emulsion properties of beef

Kurt¹,

Ceylan²

2018

SA J. An. Sci.

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The effects of dried ground pea (0 -1%) and pH (4.80 -7.20) on the emulsion properties of beef were investigated using the model system. The study was designed according to the central composite rotatable design using the Response Surface Methodology. Pea had significant effects on emulsion activity and stability. The effects of pH on emulsion capacity, stability, activity, density, viscosity and apparent yield stress were significant. In addition, the interaction of both factors (pea and pH) caused significant effects on emulsion density, apparent yield stress of emulsion and emulsion gel. Pea addition increased emulsion activity at low concentrations and decreased at high concentrations. This study suggests that pea can improve the properties of emulsion type meat products and may be considered as an alternative additive in such products.

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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

Cited by 25 publications

References 16 publications

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

The Effects of Different Modified Starches on Some Physical and Texture Properties of Meat Emulsion

Modelling with Response Surface Methodology of the Effects of Egg Yolk, Egg White, and Sodium Carbonate on Some of the Physical-Chemical and Sensory Properties of Beef Patties

Model system evaluation of the effects of pea and pH on the emulsion properties of beef

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