The Effect of Different Levels of Sunflower Head Pith Powder on Some Emulsion Attributes of Mechanically Deboned Chicken Meat  

作　　者：E. Bayrakt M. Karakaya K. Ulusoy S. S. Tiske 

机构地区：[1]Department of Nutrition Education, Vocational Education Faculty, University of Selcul~ Konya 42050, Turkey [2]Department of Food Engineering, Agriculture Faculty, University of Selcuk, Konya 42050, Turkey [3]Department of Nutrition and Dietetics, Kadir YallagOz School of Health, University of Selcul~ Ak4ehir, Konya 42550, Turkey

出　　处：《Journal of Food Science and Engineering》2011年第3期166-170,共5页食品科学与工程（英文版）（美国）

摘　　要：In this study, the effect of sunflower head pith powder at various concentrations （0.0, 0.5, 1.0, 1.5, 2.0%） on the emulsion properties of mechanically deboned chicken meat （MDCM） was investigated in a model system. For this purpose, fresh and frozen MDCM samples were used for preparing the oil/water （O/W） model emulsion systems, pH values of slurries and emulsions, emulsion capacity （EC）, stability （ES） and viscosity （EV） of the prepared model system emulsions were analyzed. Protein, fat, ash, dry matter contents and pH value of MDCM were 14.85, 14.93, 0.99, 30.45% and 6.7, respectively. It was found that the pith powder addition significantly （P 〈 0.01） decreased the pH values of slurries. On the other hand, the effect of pith powder addition on pH values of emulsions was insignificant （P 〉 0.01）. The highest EC value was reached when 1% of pith powder added. ES values of the emulsions reached a maximum level at 1.5% pith powder level. Fresh MDCM emulsions had higher EV values than did frozen MDCM emulsions at 10, 20, 50 rpm.

关 键 词：Mechanically deboned chicken meat sunflower head pith powder emulsion properties 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程] TQ633[轻工技术与工程—食品科学与工程]