Research on the characteristics of model meat systems with emulsion gels including different legume flours

Damla DEMİR, (Çankırı Karatekin Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Çankırı, Türkiye)
Emin Burçin ÖZVURAL, (Çankırı Karatekin Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Çankırı, Türkiye)
Ülkü ERTUĞRUL, (Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Ozan TAŞ, (Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
Mecit Halil ÖZTOP (Orta Doğu Teknik Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Ankara, Türkiye)
International Journal of Agriculture, Environment and Food Sciences
5 0
Yıl: 2023 Cilt: 7 Sayı: 4 Sayfa Aralığı: 807 - 817 Metin Dili: İngilizce DOI: 10.31015/jaefs.2023.4.11 İndeks Tarihi: 28-01-2024

Research on the characteristics of model meat systems with emulsion gels including different legume flours

Öz:
In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chickpea) flours were utilized in place of 50% and 75% animal fat in the model meat system. The moisture (%) of the control was 71.28, but in the treatments the values were between 72.84 and 74.27. The protein amounts of the samples containing emulsion gels were in the range of 69.30-72.28 g /100 g dw, whilst the amount of control was 65.63 g /100 g dw. According to these results the moisture and protein amounts of the samples containing emulsion gels were similar to each other (p>0.05), but higher than the control (p<0.05). The fat content lowered in the experimental samples as expected (p<0.05). The pH values of the samples were 6.27-6.41 and similar to control in most of the samples (p>0.05). No significant difference was determined among the color (L * and b *) values and the water holding capacity (WHC) of the samples. The texture values (hardness, binding, flexibility, chewiness) of the products were similar to the control (p>0.05). NMR studies showed that there were differences in T2 relaxation times which is related to free moisture in the product (p<0.05). Morphological images of the treatments were observed by Scanning Electron Microscope (SEM). In general, substitution of animal fat with emulsion gels prepared with vegetable oil and legume flours at these amounts improved the nutritional properties of the products by increasing the protein amount and decreasing the fat content. Moreover, no undesirable effect was observed in the products such as water and oil leakage.
Anahtar Kelime: Emulsion gel Model meat system Low fat meat product Legume flour

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık
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APA GÜL D, Özvural E, Ertuğrul Ü, Tas O, Oztop M (2023). Research on the characteristics of model meat systems with emulsion gels including different legume flours. , 807 - 817. 10.31015/jaefs.2023.4.11
Chicago GÜL DAMLA,Özvural Emin Burçin,Ertuğrul Ülkü,Tas Ozan,Oztop Mecit Halil Research on the characteristics of model meat systems with emulsion gels including different legume flours. (2023): 807 - 817. 10.31015/jaefs.2023.4.11
MLA GÜL DAMLA,Özvural Emin Burçin,Ertuğrul Ülkü,Tas Ozan,Oztop Mecit Halil Research on the characteristics of model meat systems with emulsion gels including different legume flours. , 2023, ss.807 - 817. 10.31015/jaefs.2023.4.11
AMA GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M Research on the characteristics of model meat systems with emulsion gels including different legume flours. . 2023; 807 - 817. 10.31015/jaefs.2023.4.11
Vancouver GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M Research on the characteristics of model meat systems with emulsion gels including different legume flours. . 2023; 807 - 817. 10.31015/jaefs.2023.4.11
IEEE GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M "Research on the characteristics of model meat systems with emulsion gels including different legume flours." , ss.807 - 817, 2023. 10.31015/jaefs.2023.4.11
ISNAD GÜL, DAMLA vd. "Research on the characteristics of model meat systems with emulsion gels including different legume flours". (2023), 807-817. https://doi.org/10.31015/jaefs.2023.4.11
APA GÜL D, Özvural E, Ertuğrul Ü, Tas O, Oztop M (2023). Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences, 7(4), 807 - 817. 10.31015/jaefs.2023.4.11
Chicago GÜL DAMLA,Özvural Emin Burçin,Ertuğrul Ülkü,Tas Ozan,Oztop Mecit Halil Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences 7, no.4 (2023): 807 - 817. 10.31015/jaefs.2023.4.11
MLA GÜL DAMLA,Özvural Emin Burçin,Ertuğrul Ülkü,Tas Ozan,Oztop Mecit Halil Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences, vol.7, no.4, 2023, ss.807 - 817. 10.31015/jaefs.2023.4.11
AMA GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences. 2023; 7(4): 807 - 817. 10.31015/jaefs.2023.4.11
Vancouver GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M Research on the characteristics of model meat systems with emulsion gels including different legume flours. International Journal of Agriculture, Environment and Food Sciences. 2023; 7(4): 807 - 817. 10.31015/jaefs.2023.4.11
IEEE GÜL D,Özvural E,Ertuğrul Ü,Tas O,Oztop M "Research on the characteristics of model meat systems with emulsion gels including different legume flours." International Journal of Agriculture, Environment and Food Sciences, 7, ss.807 - 817, 2023. 10.31015/jaefs.2023.4.11
ISNAD GÜL, DAMLA vd. "Research on the characteristics of model meat systems with emulsion gels including different legume flours". International Journal of Agriculture, Environment and Food Sciences 7/4 (2023), 807-817. https://doi.org/10.31015/jaefs.2023.4.11
Sayfa Oluşturulma Tarihi
24-04-2024 14:12

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