The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions

Zorba, Ömer; Kurt, Şükrü; Gençcelep, Hüseyin

doi:10.1016/j.foodhyd.2004.05.001

Cited by 24 publications

(20 citation statements)

References 24 publications

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“…Bloukas et al (1997) also observed that increasing the NaL level significantly increased the ash content of frankfurters. Zorba et al (2005) reported an ash value of 1.19% for boneless and skinless turkey breast meat, which was similar to values of 1.07 and 1.08% ash reported for steaks treated with NaD alone and the control steaks in this study. This observation supports the finding that NaL alone and in combination with NaD contributed to the increased ash values recorded in this study.…”

Section: Proximate Compositionsupporting

confidence: 88%

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Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

Shafit

Williams

2010

Poultry Science

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Research was conducted to manufacture and evaluate a restructured turkey breast product using the Fibrimex cold-set binding system, sodium diacetate (NaD), and sodium lactate (NaL) and to ascertain effects of the treatments on proximate composition, pH, psychrotrophic organisms, water activity, onset of rancidity (TBA), thaw loss, cooking yields, and objective color, and sensory characteristics. Whole turkey breasts were cut into 5-cm-thick strips; treated with either water only (control), 1.5% NaL, 2.0% NaL, 0.1% NaD, 1.5% NaL + 0.1% NaD, or 2.0% NaL + 0.1% NaD; blended with Fibrimex ingredients; stuffed into casings; and stored at -30 degrees C for 0, 1, 2, and 3 mo. After each storage period, frozen chubs were tempered at 4 degrees C, sliced into 1-cm-thick steaks, packaged in retail trays, stored at 0 degrees C to simulate retail storage, and analyzed after 0, 2, 4, 6, 8, and 10 d. Sodium diacetate used alone or in combination with NaL reduced (P < 0.05) growth of psychrotrophic organisms and had no adverse effects on water activity, pH, cooking yield, fat, moisture, protein, objective color, onset of rancidity, and sensory characteristics (juiciness, turkey flavor intensity, and tenderness). Panelists reported slight off-flavor in all steaks treated with NaL. Treating steaks with NaL alone or in combination with NaD resulted in increased (P < 0.05) ash content. Sodium lactate also functioned to minimize thaw loss in the frozen restructured turkey product.

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Section: Proximate Compositionsupporting

confidence: 88%

“…Moisture, protein, and fat contents were similar (P > 0.05) for all steaks in all treatments. The moisture, protein, and fat values reported by Zorba et al (2005) for skinless turkey breast meat were 73.94, 22.82, and 3.20%, respectively. Except for fat, these values are similar to data determined in this study.…”

Section: Proximate Compositionmentioning

confidence: 91%

Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

Shafit

Williams

2010

Poultry Science

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“…In this respect, in recent years, several studies have been conducted to investigate some flow properties of the model emulsion systems, such as emulsion viscosity (Sarıçoban et al, 2008, 2010, Karaman et al, 2015, apparent yield stress and density (Zorba et al, 2005;Tunçtürk and Zorba, 2006;Kurt, 2006, Gençcelep et al, 2015;Ağar et al, 2016). However, no study has been conducted so far to investigate the texture properties of the model system meat emulsions using Texture Analyzer.…”

Section: Introductionmentioning

confidence: 99%

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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“…Several recent studies have been reported on properties of the model system emulsions such as emulsion viscosity (Zorba 2006;Saricoban et al 2008;Saricoban et al 2010), apparent yield stress, density (Zorba et al 2005;Tuncturk and Zorba 2006;Zorba and Kurt 2006), dynamic shear properties (Karaman et al 2011), and creep-recovery properties (Yilmaz et al 2012). However, none of these studies reported on the effect of oil concentration on the steady shear rheological properties of the O/W model system meat emulsions.…”

Section: Introductionmentioning

confidence: 99%

Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

et al. 2014

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The effect of oil concentration (57.50, 58.75, 60.00 and 61.25 %) and temperature (5, 10 and 15ºC) on steady shear rheological properties of O/W model system meat emulsions were investigated. The effect of temperature and oil concentration was modeled using power law and exponential type functions. The meat emulsions showed non-Newtonian flow behavior because flow behavior index was lower than unity. Consistency coefficient and flow behavior index values of O/W model system meat emulsions were calculated using Oswald de Waele model with higher coefficients of determination. Apparent viscosities of emulsions at a specified shear rate (50 s

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The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions

Cited by 24 publications

References 24 publications

Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

Sodium diacetate and sodium lactate affect microbiology and sensory and objective characteristics of a restructured turkey breast product formulated with a fibrin cold-set binding system

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

Steady shear rheological characteristics of model system meat emulsions: Power law and exponential type models to describe effect of corn oil concentration

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