Model system evaluation of the effects of pea and pH on the emulsion properties of beef
| Autor: | Ş. Kurt, Huriye Gözde Ceylan |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
emulsion
Chemistry pH Composite number pea food and beverages Model system 04 agricultural and veterinary sciences 040401 food science Viscosity 0404 agricultural biotechnology Beef emulsion pea pH response surface Chemical engineering Emulsion Animal Science and Zoology Response surface methodology Beef Volume concentration response surface |
| Zdroj: | South African Journal of Animal Science; Vol 48, No 2 (2018); 316-323 South African Journal of Animal Science, Volume: 48, Issue: 2, Pages: 316-323, Published: 2018 |
| ISSN: | 0375-1589 2221-4062 |
| Popis: | The effects of dried ground pea (0 - 1%) and pH (4.80 - 7.20) on the emulsion properties of beef were investigated using the model system. The study was designed according to the central composite rotatable design using the Response Surface Methodology. Pea had significant effects on emulsion activity and stability. The effects of pH on emulsion capacity, stability, activity, density, viscosity and apparent yield stress were significant. In addition, the interaction of both factors (pea and pH) caused significant effects on emulsion density, apparent yield stress of emulsion and emulsion gel. Pea addition increased emulsion activity at low concentrations and decreased at high concentrations. This study suggests that pea can improve the properties of emulsion type meat products and may be considered as an alternative additive in such products. Keywords: Beef, emulsion, pea, pH, response surface |
| Databáze: | OpenAIRE |
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