Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375878 | Food Hydrocolloids | 2005 | 7 Pages |
Abstract
The effects of meat and WP were statistically significant (p<0.01) on ED. Chicken meat and 0.25% WP had the lowest ED values. The effects of meat, WP and SMP were statistically significant (p<0.01) on apparent yield stress of emulsion and emulsion gels. Chicken had lower apparent yield stress of emulsion than beef and turkey. In general, addition of WP and SMP decreased apparent yield stress of emulsion, but increased that of emulsion gel. Chicken and turkey had higher apparent yield stress of emulsion gel than beef. Between the levels of WP and SMP, 0.25% WP and 0.50% SMP increased apparent yield stress of emulsion gel. The results suggested that WP and SMP were important to improve apparent yield stress of emulsion gel, and there was a significant (p<0.01) negative correlation between ED and apparent yield stress of emulsion gel.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Ãmer Zorba, Åükrü Kurt, Hüseyin Gençcelep,