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RISS 인기검색어
- 검색키워드
- 저자 : Karabiyikoglu (검색결과 2 건)
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Serdaroglu, Meltem,Nacak, Berker,Karabiyikoglu, Merve,Keser, Gokcen Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.6
The 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.
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Meltem Serdaroglu,Berker Nacak,Merve Karabiyikoglu 한국축산식품학회 2017 한국축산식품학회지 Vol.37 No.3
The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centri-fuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technol-ogical paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete rep-lacement of beef fat with GE showed detrimental effect on all investigated cooking character-istics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE b* values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p
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