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.
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.
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