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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 744 - 751 (8page)
이용수
초록· 키워드
오류제보하기
The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.
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등록된 정보가 없습니다.
참고문헌 (29)
참고문헌 신청
AOAC / 2012 / Official Methods of Analysis / Association of Official Analytical Chemists
Bertram, H. C. / 2005 / Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - A combined NMR and sensory study / Meat Sci 70:75~81
Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43
Bot, A. / 2014 / Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis / Food Hydrocolloid 34:88~97
Cofrades, S. / 2008 / Influence of different types and proportions of added edible seaweeds on characteristics of lowsalt gel/emulsion meat systems / Meat Sci 79:767~776
Bertram, H. C. / 2005 / Elucidation of the relationship between cooking temperature, water distribution and sensory attributes of pork - A combined NMR and sensory study / Meat Sci 70:75~81
Bloukas, I. / 1992 / The influence of additives on the oxidation of pork back fat and its effect on water and fat binding in finely comminuted batters / Meat Sci 32:31~43
Bot, A. / 2014 / Modelling acidified emulsion gels as Matryoshka composites: Firmness and syneresis / Food Hydrocolloid 34:88~97
Cofrades, S. / 2008 / Influence of different types and proportions of added edible seaweeds on characteristics of lowsalt gel/emulsion meat systems / Meat Sci 79:767~776
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