The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats

Summary The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chi...

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Veröffentlicht in:	International journal of food science & technology 2008-02, Vol.43 (2), p.229-236
Hauptverfasser:	ZORBA, Omer, KURT, Sükrü
Format:	Artikel
Sprache:	eng
Schlagworte:	Beef Biological and medical sciences chicken emulsion Fat industries Food industries Fundamental and applied biological sciences. Psychology Meat and meat product industries oil turkey
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Zusammenfassung:	Summary The effects of different plant oils (soybean, hazelnut, canola, sunflower, corn, cotton and olive) on emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef, chicken and turkey meats were studied by using a model system. Olive oil increased EC, AYSe and AYSg values and corn oil increased ES values significantly (P
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2006.01423.x