Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions

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dc.contributor.authorSerdaroglu, Meltem
dc.contributor.authorNacak, Berker
dc.contributor.authorKarablykoglu, Merve
dc.contributor.authorKeser, Gokcen
dc.date.accessioned2019-10-27T11:23:41Z
dc.date.available2019-10-27T11:23:41Z
dc.date.issued2016
dc.departmentEge Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.identifier.doi10.5851/kosfa.2016.36.6.744en_US
dc.identifier.endpage751en_US
dc.identifier.issn1225-8563
dc.identifier.issue6en_US
dc.identifier.pmid28115885en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage744en_US
dc.identifier.urihttps://doi.org/10.5851/kosfa.2016.36.6.744
dc.identifier.urihttps://hdl.handle.net/11454/33202
dc.identifier.volume36en_US
dc.identifier.wosWOS:000391241300006en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherKorean Soc Food Science Animal Resourcesen_US
dc.relation.ispartofKorean Journal For Food Science of Animal Resourcesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectfat replacementen_US
dc.subjectgelled emulsionen_US
dc.subjectolive oilen_US
dc.subjectgelatinen_US
dc.subjectinulinen_US
dc.titleEffects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsionsen_US
dc.typeArticleen_US

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