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Effects of pH and chitosan on beef emulsion properties
Author(s) -
Kurt Şükrü
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02113.x
Subject(s) - emulsion , chitosan , chemistry , food science , chromatography , biochemistry
Summary Effects of pH (3.75–8.25) and chitosan (0–0.36%) on emulsion capacity (EC), emulsion stability (ES) and apparent yield stress values of emulsion (raw emulsion; AYSe) and emulsion gel (cooked emulsion; AYSg) of beef were studied by using a model system. Chitosan increased ES, AYSe and AYSg values of beef in the acidic medium. However, EC increased with increasing pH and chitosan levels until a critical point, which was determined to be at pH 5.87 and a chitosan level of 0.218%. The interaction effects of chitosan and pH on ES, AYSe and AYSg were also found to be significant ( P < 0.01).