Emulsion Characteristics of Beef and Sheep Offal
| dc.authorscopusid | 8419093600 | |
| dc.authorscopusid | 6506692146 | |
| dc.authorwosid | Kurt, Sukru/A-5524-2009 | |
| dc.contributor.author | Kurt, Sukru | |
| dc.contributor.author | Zorba, Omer | |
| dc.date.accessioned | 2025-05-10T17:07:17Z | |
| dc.date.available | 2025-05-10T17:07:17Z | |
| dc.date.issued | 2007 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey | en_US |
| dc.description.abstract | Protein concentration, pH, emulsion capacity (EC), emulsion stability (ES), emulsion density (ED) and apparent yield stress of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of sheep and beef offal (lung, liver, kidney, spleen and heart) were studied by using a model system. The highest pH value was found in sheep kidney and the lowest pH value was found in sheep heart significantly (P < 0.01). The effect of species factor on the EC values of liver, kidney and spleen was found to be statistically insignificant. However, liver had the highest and heart had the lowest EC values significantly (P < 0.01). The highest ES and AYSg values were found in spleen, and these values were significantly (P < 0.01) higher in sheep spleen than in beef. The lowest AYSe value was found in kidney and the highest AYSe value was found in spleen. Significant differences were not found amoung the ED values of beef and sheep offal. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1111/j.1745-4573.2007.00072.x | |
| dc.identifier.endpage | 142 | en_US |
| dc.identifier.issn | 1046-0756 | |
| dc.identifier.issue | 2 | en_US |
| dc.identifier.scopus | 2-s2.0-34247371929 | |
| dc.identifier.scopusquality | N/A | |
| dc.identifier.startpage | 129 | en_US |
| dc.identifier.uri | https://doi.org/10.1111/j.1745-4573.2007.00072.x | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/6713 | |
| dc.identifier.volume | 18 | en_US |
| dc.identifier.wos | WOS:000245813500001 | |
| dc.identifier.wosquality | N/A | |
| dc.language.iso | en | en_US |
| dc.publisher | Wiley-blackwell | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.title | Emulsion Characteristics of Beef and Sheep Offal | en_US |
| dc.type | Article | en_US |