Sürdürülebilir Kalkınma Amaçları
Yazarlar
Yayınlar
- MakaleYalnız künye2016Scopus SJRQ1Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis
Ağar, Berrin; Gençcelep, Hüseyin; Saricaoğlu, Furkan Türker; Turhan, Sadettin
The effect of sugar beet fiber (SBF) concentration on the rheological properties of meat emulsions was determined. In addition, texture profile analysis (TPA) of cooked meat emulsions was carried out to find a possible relationship between the dynamic rheological data and TPA parameters. All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since apparent viscosity decreased with increasing shear rate. The Ostwald–de Waele model was successfully used to describe the flow properties of meat emulsions (R2 > 0.913). Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G′) much greater than loss modulus (G″). A modified Cox–Merz rule was applied by multiplying angular frequency with shift factors (αSF). Material stiffness parameter (Aα) calculated from complex modulus (G*) increased as SBF concentration increased. Significant correlations among the material stiffness data and TPA parameters were observed. It was concluded that TPA parameters could be predicted by using dynamic shear tests, and hence, this will make possible to save time and cost for meat processors when manufacturing a product with acceptable structural or textural characteristics.
AtıfScopus55WoS48OpenAlex66
İncele - MakaleAçık Erişim2015Scopus SJRQ1The effect of starch modification and concentration on steady-state and dynamic rheology of meat emulsions
Genccelep, Huseyin; Saricaoglu, Furkan Turker; Anil, Munir; Agar, Berrin; Turhan, Sadettin
In this study, the effect of starch modification (NPS, native potato starch; AMS, acid modified starch; DMS, dextrinized modified starch; PGS, pre-gelatinized modified starch) and its concentrations (1, 2, 4wt%) on steady-state and dynamic rheological properties of meat emulsions were determined. Water-oil binding capacity and intrinsic viscosity of potato starch increased up to 5.07-0.90g/g, and 14.98mL/g, respectively, after modifying with pre-gelatinization method. The particle size of starches as average mean diameter ranged between 44.19μm and 293.06μm. The maximum solubility was obtained from DMS after heat treatment at 70°C being 48.22%, which means an increase about 3.06-fold in solubility as compared with NPS. The Ostwald-de Waele model was successfully used to describe the flow properties of meat emulsions (R2>0.961). While starch types did not affect the K values of emulsions (p>0.05), starch concentrations did (p<0.01). All studied emulsions exhibited non-Newtonian, pseudoplastic behavior since n values were lower than 1. Emulsion systems were characterized as weak gel-like macromolecular dispersions with storage modulus (G') much greater than loss modulus (G″). A modified Cox-Merz rule was applied by multiplying angular frequency with shift factors (αSF). Frequency dependence of complex modulus (G*) was studied to measure the strength of cross-linking protein network of emulsion systems by calculating a constant order of relaxation function (α) and concentration dependent stiffness parameter (Aα). It was concluded that PGS addition improved rheological properties of meat emulsions due to higher solubility, particle size, intrinsic viscosity, water-oil binding capacity than NPS.
AtıfScopus92WoS77OpenAlex92İncele