The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
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Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley and Sons Inc
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%. Practical applications: This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products.
Açıklama
Anahtar Kelimeler
Pumpkin Powder, Physicochemical, Emulsification
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
-
Sayı
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