THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS

ZORBA, O; YETIM, H; OZDEMIR, Şevki; GOKALP, HY

doi:10.1007/bf01193251

THE POSSIBILITY OF USING FLUID WHEY IN COMMINUTED MEAT-PRODUCTS - CAPACITY AND VISCOSITY OF THE MODEL EMULSIONS PREPARED USING WHEY AND MUSCLE PROTEINS

Atıf İçin Kopyala

ZORBA O., YETIM H., OZDEMIR S., GOKALP H.

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, cilt.200, sa.6, ss.425-427, 1995 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 200 Sayı: 6
Basım Tarihi: 1995
Doi Numarası: 10.1007/bf01193251
Dergi Adı: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED)
Sayfa Sayıları: ss.425-427
Atatürk Üniversitesi Adresli: Evet

Özet

The emulsion capacity (EC) of whey and sarcoplasmic proteins were low when they were used alone, but the EC and viscosity (EV) of total meat proteins (TMP) were higher than those values of other proteins investigated, including a combination of whey plus TMP. However, the solubility of the TMP proteins was lower than that of the other proteins investigated, probably due to the differences in the physico-chemical properties of whey and muscle proteins and the buffer used. In general, EC of whey proteins showed a significant alteration when used in combination with muscle proteins, while its solubility was not changed. The present results suggest that it is possible to use fluid whey in emulsion-type meat products and these studies should continue using actual meat emulsion systems.