The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics
In this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samples have been frozen at -25±1ºC and stored at -18 ºC for 2 months. Three diflerent types of meat: breast meat, thigh meat and their mixture of 1:1 ratio were used as materials. Prepared emulsions wer...
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Selcuk University Press
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| Series: | Eurasian Journal of Veterinary Sciences |
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| Online Access: | http://eurasianjvetsci.org/pdf.php3?id=416 |
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| author | Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp |
| author_facet | Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp |
| author_sort | Seher Kaya |
| collection | DOAJ |
| description | In this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samples have been frozen at -25±1ºC and stored at -18 ºC for 2 months. Three diflerent types of meat: breast meat, thigh meat and their mixture of 1:1 ratio were used as materials. Prepared emulsions were studied that the effect of 3 salt levels (1%, 1,5%, 2,5%), 2 phosphate levels (0.25% and 0.50%) on emulsion capacities (EC) and on emulsion stabilities (ES) of these samples. Frozen breast meat had also higher EC and ES values than thigh meat and mixed meat. Emulsions that prepared with the frozen thigh meat were broken during the heating process. According to the sail levefs 2.5% salt level gave the highest EC and ES values in all treatments. In the frozen breast and mixed meat samples, the 0.5% phosphate added emulsions gave the highest ES values. According to statistically significant level it was concluded that different phosphate levels has not effected EC. |
| format | Article |
| id | doaj-art-eb47919582b94f6d9ee8ae7bd78f112e |
| institution | Kabale University |
| issn | 1309-6958 2146-1953 |
| language | English |
| publisher | Selcuk University Press |
| record_format | Article |
| series | Eurasian Journal of Veterinary Sciences |
| spelling | doaj-art-eb47919582b94f6d9ee8ae7bd78f112e2025-02-03T11:25:45ZengSelcuk University PressEurasian Journal of Veterinary Sciences1309-69582146-1953152111118416The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristicsSeher KayaRamazan GökçeHüsnü Yusuf GökalpIn this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samples have been frozen at -25±1ºC and stored at -18 ºC for 2 months. Three diflerent types of meat: breast meat, thigh meat and their mixture of 1:1 ratio were used as materials. Prepared emulsions were studied that the effect of 3 salt levels (1%, 1,5%, 2,5%), 2 phosphate levels (0.25% and 0.50%) on emulsion capacities (EC) and on emulsion stabilities (ES) of these samples. Frozen breast meat had also higher EC and ES values than thigh meat and mixed meat. Emulsions that prepared with the frozen thigh meat were broken during the heating process. According to the sail levefs 2.5% salt level gave the highest EC and ES values in all treatments. In the frozen breast and mixed meat samples, the 0.5% phosphate added emulsions gave the highest ES values. According to statistically significant level it was concluded that different phosphate levels has not effected EC.http://eurasianjvetsci.org/pdf.php3?id=416emulsionchicken meatemulsion capacityemulsion stability |
| spellingShingle | Seher Kaya Ramazan Gökçe Hüsnü Yusuf Gökalp The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics Eurasian Journal of Veterinary Sciences emulsion chicken meat emulsion capacity emulsion stability |
| title | The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| title_full | The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| title_fullStr | The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| title_full_unstemmed | The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| title_short | The effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| title_sort | effect of different salt and phosphate levels of frozen hen meats on emulsion characteristics |
| topic | emulsion chicken meat emulsion capacity emulsion stability |
| url | http://eurasianjvetsci.org/pdf.php3?id=416 |
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