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Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat.

Author(s) : ZORBA O., GOKALP H. Y., YETIM H., OCKERMAN H. W.

Type of article: Article

Summary

The effects of phosphate, sodium chloride and oil temperature on emulsion capacity (EC) and microstructure of fresh and frozen Turkish beef was studied by utilizing a model system. EC of frozen meat was 6.4% higher than fresh meat. EC also increased with increasing phosphate levels increasing 8.5 and 10.4% over the control with 0.5 and 0.75% phosphate, respectively.

Details

  • Original title: Salt, phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat.
  • Record ID : 1994-1011
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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