English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of modified starch addition on the functional properties of meat emulsions was studied by using a model system. In this research, the effects of modified potato starches (native, acid, dextrinized and pregelatinized) and starch level (1%, 2 and 4 w/w) on the emulsion capacity, stability, pH and texture properties were investigated in oil/water model emulsion systems. The highest emulsion capacity (181.42 ml oil/g protein) was determined for acid modified starch. As a result of texture analysis, hardness, gumminess and chewiness values of raw and cooked meat emulsions were significantly (P <0.01) affected by the type of starch and starch level. It was concluded in this study that 1% pre-gelatinized modified starch is good for ensuring emulsion stability and can be used as stabilizer for meat emulsions in order to improve the some texture properties of meat emulsions due to higher emulsion stability and capacity than the other starch levels.

THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION