Effects of pH and chitosan on beef emulsion properties

dc.contributor.author	Kurt, Şükrü
dc.date.accessioned	2022-03-21T11:29:17Z
dc.date.available	2022-03-21T11:29:17Z
dc.date.issued	2010
dc.identifier.issn	0950-5423
dc.identifier.uri	http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/2574
dc.description.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).	tr
dc.language.iso	en	tr
dc.publisher	Wiley	tr
dc.subject	Apparent yield stress	tr
dc.subject	Beef	tr
dc.subject	Chitosan	tr
dc.subject	Emulsion capacity	tr
dc.subject	Stability	tr
dc.title	Effects of pH and chitosan on beef emulsion properties	tr
dc.type	Article	tr
dc.contributor.authorID	0000-0002-8695-0810	tr
dc.contributor.department	Adiyaman Univ, Vocat Sch, Dept Food Technol,	tr
dc.identifier.endpage	146	tr
dc.identifier.issue	1	tr
dc.identifier.startpage	140	tr
dc.identifier.volume	45	tr
dc.source.title	International Journal Of Food Science And Technology	tr