The effects of different levels of non-fat dry milk and whey powder on emulsion capacity and stability of beef, turkey and chicken meats

被引：11
|
作者：
Kurt, S [1 ]
Zorba, O [1 ]
机构：
[1] Univ Yuzuncu Yil, Dept Food Engn, TR-65080 Van, Turkey
来源：
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2005年 / 40卷 / 05期
关键词：
emulsification; milk protein; meat; model system;
D O I：
10.1111/j.1365-2621.2005.00949.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effects of different concentrations (0.00, 0.25, 0.50%) of either non-fat dry milk (NFDM) or whey powder (WP) on emulsion capacity (EC) and emulsion stability (ES) of beef, chicken and turkey meats were studied by using a computer model system. The effects of meats types and additives (NFDM and WP) on EC and ES were found to be statistically significant (P < 0.01). Of the meats, chicken had the highest and beef the lowest values of EC and ES. When using different concentrations of WP and NFDM, 0.25% WP and 0.50% NFDM had the highest values of EC. The effect of different concentrations (0.25 and 0.50%) of WP was insignificant on ES; however, the effects of different concentrations (0.0, 0.25 and 0.50%) of NFDM were significant on ES.
引用
收藏
页码：509 / 516
页数：8
相关论文
共 13 条
  • [1] REPLACEMENT OF NON-FAT MILK SOLIDS WITH DRY WHEY
    NIELSEN, VH
    AMERICAN DAIRY REVIEW, 1975, 37 (02): : 22 - 24
  • [2] The effects of different plant oils on some emulsion properties of beef, chicken and turkey meats
    Zorba, Omer
    Kurt, Sukru
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2008, 43 (02): : 229 - 236
  • [3] CONSUMER PREFERENCE FOR BREAD CONTAINING DIFFERENT LEVELS OF NON-FAT DRY MILK SOLIDS
    JACK, EL
    HAYNES, VM
    FOOD RESEARCH, 1951, 16 (01): : 57 - 61
  • [4] Stability of Listeria monocytogenes in non-fat dry milk powder during isothermal treatment and storage
    Ballom, Kenneth F.
    Tsai, Hsieh-Chin
    Taylor, Mike
    Tang, Juming
    Zhu, Mei-Jun
    FOOD MICROBIOLOGY, 2020, 87
  • [5] Antihypertensive effects and physicochemical characteristics of non-fat milk fortified with whey protein hydrolysates
    Lim, S. -M.
    Jo, M. -N.
    Lee, N. -K.
    Yoon, Y. -C.
    Paik, H. -D.
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2012, 67 (03): : 304 - 307
  • [6] Effects of intense pulsed light on Cronobacter sakazakii inoculated in non-fat dry milk
    Chen, Dongjie
    Wiertzema, Justin
    Peng, Peng
    Cheng, Yanling
    Liu, Juer
    Mao, Qingqing
    Ma, Yiwei
    Anderson, Erik
    Chen, Paul
    Baumler, David J.
    Chen, Chi
    Vickers, Zata
    Feirtag, Joellen
    Lee, Laurence
    Ruan, Roger
    JOURNAL OF FOOD ENGINEERING, 2018, 238 : 178 - 187
  • [7] Evaluation of Cronobacter sakazakii inactivation and physicochemical property changes of non-fat dry milk powder by cold atmospheric plasma
    Chen, Dongjie
    Peng, Peng
    Zhou, Nan
    Cheng, Yanling
    Min, Min
    Ma, Yiwei
    Mao, Qingqing
    Chen, Paul
    Chen, Chi
    Ruan, Roger
    FOOD CHEMISTRY, 2019, 290 : 270 - 276
  • [8] Effect of microbial transglutaminase, sodium caseinate and non-fat dry milk on quality of salt-free, low fat turkey doner kebab
    Askin, Orhan Onur
    Kilic, Birol
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2009, 42 (10) : 1590 - 1596
  • [9] EMULSION STABILITY AND SENSORY QUALITY OF BEEF FRANKFURTERS PRODUCED AT DIFFERENT FAT OR PEANUT OIL LEVELS
    MARQUEZ, EJ
    AHMED, EM
    WEST, RL
    JOHNSON, DD
    JOURNAL OF FOOD SCIENCE, 1989, 54 (04) : 867 - &
  • [10] The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions
    Zorba, Ö
    Kurt, S
    Gençcelep, H
    FOOD HYDROCOLLOIDS, 2005, 19 (01) : 149 - 155
12