Browsing by Author "Kurt, S"

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The Effects of Different Levels of Skim Milk Powder and Whey Powder on Apparent Yield Stress and Density of Different Meat Emulsions
(Elsevier Sci Ltd, 2005) Zorba, Ö; Kurt, S; Gençcelep, H
The effects of different levels (0.00, 0.25, 0.50%) of skim milk powder (SMP) and whey powder (WP) on emulsion density (ED) and apparent yield stress values of emulsion (raw emulsion) and emulsion gel (cooked emulsion) of beef, chicken and turkey meats were studied by using a model system. The effects of meat and WP were statistically significant (p < 0.01) on ED. Chicken meat and 0.25% WP had the lowest ED values. The effects of meat, WP and SNIP were statistically significant (p < 0.01) on apparent yield stress of emulsion and emulsion gels. Chicken had lower apparent yield stress of emulsion than beef and turkey. In general, addition of WP and SMP decreased apparent yield stress of emulsion, but increased that of emulsion gel. Chicken and turkey had higher apparent yield stress of emulsion gel than beef. Between the levels of WP and SNIP, 0.25% WP and 0.50% SMP increased apparent yield stress of emulsion gel. The results suggested that WP and SMP were important to improve apparent yield stress of emulsion gel, and there was a significant (p < 0.01) negative correlation between ED and apparent yield stress of emulsion gel. (C) 2004 Elsevier Ltd. All rights reserved.
The Effects of Different Levels of Non-Fat Dry Milk and Whey Powder on Emulsion Capacity and Stability of Beef, Turkey and Chicken Meats
(Blackwell Publishing Ltd, 2005) Kurt, S; Zorba, O
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.