Show/Hide Menu
Hide/Show Apps
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Guides
Guides
Thesis submission
Thesis submission
MS without thesis term project submission
MS without thesis term project submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Supporting Information
Supporting Information
General Information
General Information
Copyright, Embargo and License
Copyright, Embargo and License
Contact us
Contact us
Research on the characteristics of model meat systems with emulsion gels including different legume flours
Download
index.pdf
Date
2023-12-29
Author
Gül, Damla
Özvural, Emin Burçin
Ertuğrul, Ülkü
Taş, Ozan
Öztop, Halil Mecit
Metadata
Show full item record
This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
.
Item Usage Stats
6
views
1
downloads
Cite This
In this study, it was aimed to decrease the animal fat content of the meat products without changing the quality of the products. To this end, emulsion gels prepared with sunflower oil and legume (pea, lentil, bean and chickpea) flours were utilized in place of 50% and 75% animal fat in the model meat system. The moisture (%) of the control was 71.28, but in the treatments the values were between 72.84 and 74.27. The protein amounts of the samples containing emulsion gels were in the range of 69.30-72.28 g /100 g dw, whilst the amount of control was 65.63 g /100 g dw. According to these results the moisture and protein amounts of the samples containing emulsion gels were similar to each other (p>0.05), but higher than the control (p<0.05). The fat content lowered in the experimental samples as expected (p<0.05). The pH values of the samples were 6.27-6.41 and similar to control in most of the samples (p>0.05). No significant difference was determined among the color (L * and b *) values and the water holding capacity (WHC) of the samples. The texture values (hardness, binding, flexibility, chewiness) of the products were similar to the control (p>0.05). NMR studies showed that there were differences in T2 relaxation times which is related to free moisture in the product (p<0.05). Morphological images of the treatments were observed by Scanning Electron Microscope (SEM). In general, substitution of animal fat with emulsion gels prepared with vegetable oil and legume flours at these amounts improved the nutritional properties of the products by increasing the protein amount and decreasing the fat content. Moreover, no undesirable effect was observed in the products such as water and oil leakage.
URI
https://hdl.handle.net/11511/109378
Journal
International Journal of Agriculture, Environment and Food Sciences
DOI
https://doi.org/10.31015/jaefs.2023.4.11
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
D. Gül, E. B. Özvural, Ü. Ertuğrul, O. Taş, and H. M. Öztop, “Research on the characteristics of model meat systems with emulsion gels including different legume flours,”
International Journal of Agriculture, Environment and Food Sciences
, vol. 7, no. 4, pp. 807–817, 2023, Accessed: 00, 2024. [Online]. Available: https://hdl.handle.net/11511/109378.