Yazar "Serdaroğlu M." seçeneğine göre listele

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  • Küçük Resim Yok
    Öğe
    The effects of ripening temperature on some properties of Turkish dry-fermented sausage (SUCUK)
    (Brill, 2023) Yildiz-Turp G.; Eren I.; Serdaroğlu M.; Kaymak-Ertekin F.
    [No abstract available]
  • Küçük Resim Yok
    Öğe
    Egg white powder-stabilised multiple (Water-in-olive oil-in-water) emulsions as beef fat replacers inmodel system meat emulsions
    (John Wiley and Sons Ltd, 2016) Öztürk B.; Urgu M.; Serdaroğlu M.
    BACKGROUND: Today, multiple emulsions are believed to have a considerable application potential in food industry.We aimed to investigate physical, chemical and textural quality characteristics of model systemmeat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W1/O/W2) prepared with olive oil and egg white powder (EWP). RESULTS: Incorporation of W1/O/W2 emulsion resulted in reduced fat (from 11.54% to 4.01%), increased protein content (from 13.66% to 14.74%), andmodified fatty acid composition, significantly increasingmono-and polyunsaturated fatty acid content and decreasing saturated fatty acid content. E-20 and E-30 samples had lower jelly and fat separation (5.77% and 5.25%) compared to C and E-10 (9.67% and 8.55%).W1/O/W2 emulsion treatments had higher water-holding capacity (93.96-94.35%) than C samples (91.84%), and also showed the desired storage stability over time. Emulsion stability results showed that E-20 and E-30 samples had lower total expressible fluid (14.05% and 14.53%) and lower total expressible fat (5.06% and 5.33%) compared to C samples (19.13% and 6.09%). Increased concentrations of W1/O/W2 emulsions led to alterations in colour and texture parameters. TBA values of samples were lower inW1/O/W2 emulsion treatments than control treatment during 60 days of storage. CONCLUSIONS: Our results indicated that multiple emulsions prepared with olive oil and EWP had promising impacts on reducing fat,modifying the lipid composition and developing both technologically and oxidatively stable meat systems. These are the first findings concerning beef matrix fat replacement with multiple emulsions stabilised by EWP. © 2016 Society of Chemical Industry.