Abstract:
P>Effects of pH (3.75-8.25) and chitosan (0-0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant (P < 0.01).
