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

Gençcelep, Hüseyin; Anıl, Münir; Sarıcaoğlu, Furkan Türker; Ağar, Berrin

doi:10.15237/gida.gd17038

Cited by 3 publications

(2 citation statements)

References 44 publications

(55 reference statements)

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“…pH of the nanoparticles pectin samples was higher than the ordinary pectin samples and C. This may be due to the effect of calcium ion which increase the pH of the nanoparticles pectin samples. These results are in agreement with that reported byGençcelep et al, (2017) who found that pH had a profound effect on physical properties such as the water-holding capacity, tenderness and color of meat.…”

supporting

confidence: 93%

The Effect of Pectin and Pectin Nanoparticles on Some Quality Properties of Meat Sausage

Bdair

Esmail

Abdel-Whab

2019

Egyptian Journal of Agricultural Research

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he aim of this work was to investigate the possibility of using nanoparticles pectin as active colloidal systems in meat sausage. The effect of different concentrations of pectin and pectin nanoparticles as active colloid on the quality properties of the physicochemical, texture profile and sensory evaluation of meat sausage were investigated. The results showed that the particle sizes were decreased with decreasing the concentrations of pectin. The obtained results indicated that the best water holding capacity (lowest value) , plasticity, cooking loss, cooking yield, emulsion stability, texture profile analysis and sensory evaluation were recorded in the nanoparticles pectin sausage samples (P6,P5 and P4) when compared to the ordinary pectin sausage samples (P3,P2 and P1) and control samples (C).

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supporting

confidence: 93%

The Effect of Pectin and Pectin Nanoparticles on Some Quality Properties of Meat Sausage

Bdair

Esmail

Abdel-Whab

2019

Egyptian Journal of Agricultural Research

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“…[114] Hardness is the main factor that determines the favourable texture of a meat product and the hardness is influenced by the protein content of the ingredient. [115,116] Thus, the protein content of EBN extract has an influence on texture characteristics of the chicken burger.…”

Section: Application Of Ebn Hydrolysate In Food Productmentioning

confidence: 99%

Edible Bird’s Nest: Physicochemical Properties, Production, and Application of Bioactive Extracts and Glycopeptides

Daud

Yusop

Babji

et al. 2019

Food Reviews International

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Edible bird's nest (EBN), the swiftlet's nest, has been consumed for centuries as a tonic or health food. The information upon the usage and benefits of the EBN are largely based on historical and observational reports since its discovery, until some were proven scientifically at recent times. Studies have been conducted on the major components of the EBN, i.e. glycoprotein, in attempts to elucidate the roles of the glycoprotein in terms of functionality toward health improvement. This article presents a review of the physicochemical and nutritional composition of EBN from different harvested locations and its functional properties. The conversion of EBN glycoproteins to glycopeptides via suitable hydrolysis methods to produce bioactive EBN glycopeptides was demonstrated, and it showed improvements in the functionality and nutritional values of EBN. Some applications of EBN glycopeptides into the new development of food and beverage products showed positive results, implicated to the bioavailability of the EBN glycopeptides. The combined information in this review will benefit the scientific communities, EBN manufacturers, and nutraceutical industries.

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Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

Palavecino

Penci

Ribotta

2019

Food Bioprocess Technol

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

Cited by 3 publications

References 44 publications

The Effect of Pectin and Pectin Nanoparticles on Some Quality Properties of Meat Sausage

The Effect of Pectin and Pectin Nanoparticles on Some Quality Properties of Meat Sausage

Edible Bird’s Nest: Physicochemical Properties, Production, and Application of Bioactive Extracts and Glycopeptides

Effect of Sustainable Chemical Modifications on Pasting and Gel Properties of Sorghum and Cassava Starch

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