Egg white powder-stabilised multiple (water-in-olive oil-in-water) emulsions as beef fat replacers in model system meat emulsions


Ozturk B. , Urgu M. , Serdaroglu M.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, cilt.97, ss.2075-2083, 2017 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 97 Konu: 7
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1002/jsfa.8012
  • Dergi Adı: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Sayfa Sayıları: ss.2075-2083

Özet

BACKGROUNDToday, multiple emulsions are believed to have a considerable application potential in food industry. We aimed to investigate physical, chemical and textural quality characteristics of model system meat emulsions (MSME) in which beef fat (C) was totally replaced by 10% (E-10), 20% (E-20) or 30% (E-30) multiple emulsions (W-1/O/W-2) prepared with olive oil and egg white powder (EWP).