Elimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectin

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dc.authorscopusid57211623267
dc.authorscopusid57359274700
dc.authorscopusid57211620824
dc.authorscopusid56046095800
dc.contributor.authorKavuşan H.S.
dc.contributor.authorYüncü O.
dc.contributor.authorCan H.
dc.contributor.authorSerdaro?lu M.
dc.date.accessioned2023-01-12T20:23:10Z
dc.date.available2023-01-12T20:23:10Z
dc.date.issued2021
dc.departmentN/A/Departmenten_US
dc.description61st International Meat Industry Conference, MEATCON 2021 -- 26 September 2021 through 29 September 2021 -- -- 174523en_US
dc.description.abstractThis study was carried out to assess the effects of eggshell calcium powder (ESCP) and/or low methoxyl pectin (LMP) as phosphate replacers on the quality parameters of restructured turkey steaks. ESCP, 0.25% or 0.50%, was added to formulation alone or in combination with 0.25% LMP in powder and gel forms. The pH increased with the addition of ESCP. Soluble protein content, water holding capacity, and cooking yield were higher in steaks formulated with ESCP+LMP gel compared to control steaks containing phosphate. Hardness of steaks was decreased by the addition of ESCP and pectin. Pectin in powder form negatively affected the preference of panelists. Oxidation in phosphate-free steaks was more pronounced than in other treatments. The results showed that the binding properties of phosphate could be achieved by using ESCP or ESCP+LMP gel. © Published under licence by IOP Publishing Ltd.en_US
dc.identifier.doi10.1088/1755-1315/854/1/012085
dc.identifier.issn17551307
dc.identifier.issn1755-1307en_US
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85120400377en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1088/1755-1315/854/1/012085
dc.identifier.urihttps://hdl.handle.net/11454/79651
dc.identifier.volume854en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIOP Publishing Ltden_US
dc.relation.ispartofIOP Conference Series: Earth and Environmental Scienceen_US
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleElimination of phosphate in restructured turkey steaks by the addition of eggshell calcium powder and low methoxyl pectinen_US
dc.typeConference Objecten_US

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