Use of olive oil-in-water gelled emulsions in model turkey breast emulsions

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dc.contributor.authorSerdaroglu, M.
dc.contributor.authorOzturk, B.
dc.date.accessioned2019-10-27T11:19:14Z
dc.date.available2019-10-27T11:19:14Z
dc.date.issued2017
dc.departmentEge Üniversitesien_US
dc.description59th International-Meat-Industry Conference (MEATCON) -- OCT 01-04, 2017 -- SERBIAen_US
dc.description.abstractToday, gelled emulsion systems offer a novel possibility in lipid modification of meat products. In this study, we aimed to investigate the quality characteristics of model turkey emulsions that were prepared with olive oil-in-water gelled emulsion (GE) as partial or total beef fat replacer. The results indicated that while most of the GE treatments showed equivalent emulsion characteristics in terms of emulsion stability, water-holding capacity and cook yield, utilization of 100% GE as the lipid source could increase total expressible fluid of the model turkey emulsion and thus negatively affect the quality. Utilization of GE was effective in total fat reduction, as the model turkey emulsions formulated with more than 50% GE had significantly lower fat content compared to full-beef fat control model emulsion. However, beef fat replacement with GE produced considerable changes in colour parameters. Finally, it was concluded that utilization of GE as a partial beef fat replacer has good potential to enhance stability and reduce total fat in turkey meat emulsion products.en_US
dc.description.sponsorshipInt Meat Inden_US
dc.identifier.doi10.1088/1755-1315/85/1/012071
dc.identifier.issn1755-1307
dc.identifier.issn1755-1307en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.urihttps://doi.org/10.1088/1755-1315/85/1/012071
dc.identifier.urihttps://hdl.handle.net/11454/32726
dc.identifier.volume85en_US
dc.identifier.wosWOS:000418556900071en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherIop Publishing Ltden_US
dc.relation.ispartof59Th International Meat Industry Conference Meatcon2017en_US
dc.relation.ispartofseriesIOP Conference Series-Earth and Environmental Science
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleUse of olive oil-in-water gelled emulsions in model turkey breast emulsionsen_US
dc.typeConference Objecten_US

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