Emulsion Properties Of Beef As Affected By Ph And Ionic Strength Of Pea Solution

Kurt, Şükrü; Ceylan, Huriye Gözde

DSpace Ana Sayfası
→
Araştırma Çıktıları | TR-Dizin | WoS | Scopus | PubMed |
→
WoS İndeksli Yayınlar Koleksiyonu
→
2017
→
Öğe Göster

dc.contributor.author	Kurt, Şükrü
dc.contributor.author	Ceylan, Huriye Gözde
dc.date.accessioned	2023-10-30T06:30:01Z
dc.date.available	2023-10-30T06:30:01Z
dc.date.issued	2017
dc.identifier.issn	2066-6845
dc.identifier.uri	http://dspace.adiyaman.edu.tr:8080/xmlui/handle/20.500.12414/4727
dc.description.abstract	he effects of pH (3.5-8.5) and ionic strength (0.2-0.7 M NaCl) of pea solution (2%) on the emulsion properties of beef were studied using a model system. A central composite rotatable design was used to determine the response surface. pH and ionic strength had significant effects on the emulsion properties of beef. pH and ionic strength increased emulsion capacity (EC), emulsion stability (ES) and emulsion activity (EA). Emulsion density (ED) decreased with increasing pH and increased with ionic strength until a critical point, which was reached at an ionic strength of 0.348 M and a pH of 6.74. pH of pea solution had a quadratic effect on the studied emulsion characteristics which were minimum between pH of 5.5-6.5.	tr
dc.language.iso	en	tr
dc.publisher	North Univ Center Baia Mare	tr
dc.subject	Beef	tr
dc.subject	Pea	tr
dc.subject	Emulsion	tr
dc.subject	pH	tr
dc.subject	Ionic strength	tr
dc.title	Emulsion Properties Of Beef As Affected By Ph And Ionic Strength Of Pea Solution	tr
dc.type	Article	tr
dc.contributor.department	Adiyaman Univ, Dept Food Engn, Fac Engn, TR-02040 Adiyaman, Turkey	tr
dc.identifier.endpage	108	tr
dc.identifier.issue	1	tr
dc.identifier.startpage	100	tr
dc.identifier.volume	9	tr
dc.source.title	Carpathian Journal Of Food Science And Technology	tr