The Effects of the Amount of Emulsified Oil on the Emulsion Stability and Viscosity of Myofibrillar Proteins
| dc.contributor.author | Zorba, Ö | |
| dc.date.accessioned | 2025-05-10T17:29:17Z | |
| dc.date.available | 2025-05-10T17:29:17Z | |
| dc.date.issued | 2006 | |
| dc.description.abstract | In this study Bovine M. longissimus dorsi samples at post-rigor stage were used. Myofibrils were isolated, glycerated, and frozen at -20 degrees C until needed. After emulsion capacity of the samples was determined, emulsion was prepared with addition of oil at rates of 25, 40, 50, 60, 70, 80, 90 and 95%. Emulsion stability (ES) and emulsion viscosity (EV) were determined in these emulsions. It was seen that the emulsified-oil ratios had significant effect (P < 0.01) on the emulsion stability and viscosity of myofibrillar proteins. According to the multiple comparison tests, while the oil emulsified until 70% increased the emulsion stability, but no effect on emulsion stability was observed after 70%. As the oil ratio increased, the emulsion viscosity of myofibrillar proteins increased significantly (P < 0.05). (c) 2005 Elsevier Ltd. All rights reserved. | en_US |
| dc.identifier.doi | 10.1016/j.foodhyd.2005.06.010 | |
| dc.identifier.issn | 0268-005X | |
| dc.identifier.scopus | 2-s2.0-32944455540 | |
| dc.identifier.uri | https://doi.org/10.1016/j.foodhyd.2005.06.010 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/12301 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier Sci Ltd | en_US |
| dc.rights | info:eu-repo/semantics/closedAccess | en_US |
| dc.subject | Oil | en_US |
| dc.subject | Emulsion | en_US |
| dc.subject | Stability | en_US |
| dc.subject | Viscosity | en_US |
| dc.subject | Myofibrillar Proteins | en_US |
| dc.title | The Effects of the Amount of Emulsified Oil on the Emulsion Stability and Viscosity of Myofibrillar Proteins | en_US |
| dc.type | Article | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Zorba, Ö | |
| gdc.author.scopusid | 6506692146 | |
| gdc.coar.access | metadata only access | |
| gdc.coar.type | text::journal::journal article | |
| gdc.description.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| gdc.description.departmenttemp | Univ Yuzuncu Yil, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| gdc.description.endpage | 702 | en_US |
| gdc.description.issue | 5 | en_US |
| gdc.description.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| gdc.description.scopusquality | Q1 | |
| gdc.description.startpage | 698 | en_US |
| gdc.description.volume | 20 | en_US |
| gdc.description.woscitationindex | Science Citation Index Expanded | |
| gdc.description.wosquality | Q1 | |
| gdc.identifier.wos | WOS:000236317900015 | |
| gdc.index.type | WoS | |
| gdc.index.type | Scopus |