Hüseyin GENÇCELEP, Münir ANIL, Furkan Türker SARICAOĞLU, Berrin AĞAR

ET EMÜLSİYONLARININ BAZI FİZİKSEL VE TEKSTÜREL ÖZELLİKLERİ ÜZERİNE FARKLI MODİFİYE NİŞASTALARIN ETKİLERİ

Modifiye nişastanın et emülsiyonlarının fonksiyonel özelliklerine etkisi bir model sistem kullanılarak incelenmiştir. Araştırmada, model emülsiyon sisteminde yağ/su emülsiyon sistemlerinin, emülsiyon kapasitesi, stabilitesi, pH ve dokusal özellikleri üzerine modifiye edilmiş patates nişastalarının (doğal, asit, dekstrinize ve pre-jelatinize) ve nişasta seviyesinin (% 1, 2 ve 4 w/w) etkileri araştırılmıştır. En yüksek emülsiyon kapasitesi (181.42 ml yağ/g protein) asit modifiye nişasta için belirlenmiştir. En uygun emülsiyon kapasitesi ve stabilitesi %1 nişasta seviyesinde belirlenmiştir. Tekstür analizi sonucunda, nişasta ve nişasta seviyesinin çiğ ve pişmiş et emülsiyonlarının sertliği, yapışkanlığı ve çiğneme değerleri üzerinde çok önemli (P <0.01) etkileri belirlenmiştir. Bu çalışmada, %1 pre-jelatinize modifiye nişastanın diğer nişasta seviyelerine göre daha yüksek emülsiyon stabilitesi ve kapasitesi değerlerinden dolayı et emülsiyonlarının bazı doku özelliklerini iyileştirmek için kullanılabileceği belirlenmiştir.

Anahtar Kelimeler:

Et emülsiyonları, modifiye nişasta, emülsiyon stabilitesi

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

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 pre-gelatinized) 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.

Keywords:

Meat emulsion, modified starch, emulsion stability,

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