Emulsion characteristics of beef and sheep offal

Journal of Muscle Foods

Volumn 18, Issue 2, 2007, Pages 129-142

  Kurt, Şükrü ^a   Zorba, Ömer ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

OVIS ARIES;

EID: 34247371929     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2007.00072.x     Document Type: Article

References (42)

1. ACTON, J.C., ZIEGLER, G.R. and BURGE, D.L. 1983. Functionality of muscle constituents in the processing of comminuted meat products. CRC Crit. Rev. Food Sci. Nutr. 18, 99.
2. AOAC. 2000. Official Methods of Analysis of AOAC International, 17th Ed., pp. 1-8, AOAC International, Gaithersburg, MD.
3. CLARK, A.H., KAVANAGH, G.M. and ROSS-MURPHY, S.B. 2001. Globular protein gelation-theory and experiment. Food Hydrocolloids 15, 383-400.
4. DEVATKAL, S., MENDIRATTA, S.K., KONDAIAH, N., SHARMA, M.C. and ANJANEYULU, A.S.R. 2004. Physicochemical, functional and microbiological quality of buffalo liver. Meat Sci. 68, 79-86.
5. DICKINSON, E. 1999. Caseins in emulsions: Interfacial properties and interactions. Int. Dairy J. 9, 305-312.
6. ELIZALDE, B.E., DE KANTEREWICZ, R.J., PILOSOF, A.M.R. and BARTHOLOMAI, G.B. 1988. Physicochemical properties of food proteins related to their ability to stabilize oil-in-water emulsions. J. Food Sci. 53, 845-848.
7. FAROUK, M.M., WIELICZKO, K., LIM, R., TURNWALD, S. and MCDONALD, G.A. 2002. Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins. Meat Sci. 61, 85-90.
8. FERRY, J.D. 1948. Protein gels. Adv. Protein Sci. 4, 1-76.
9. FOEGEDING, E.A. and LANIER, T.C. 1987. The contribution of non-muscle proteins to texture of gelled muscle protein foods. Cereal Food. World 32, 202-205.
10. HONGSPRABHAS, P. and BARBUT, S. 1999. Effect of pre-heated whey protein level and salt on texture development of poultry meat batters. Food Res. Int. 32, 145-149.
11. JIMENEZ-COLMENERO, F., CARBALLO, J. and COFRADES, S. 2001. Healthier meat and meat products: Their role as functional foods. Meat Sci. 59, 5-13.
12. JONES, K.W. 1984. Collagen properties in processed meats. Proceedings of the Meat Industry Research Conference, American Meat Institute, Washington, DC, pp. 18-28.
13. KURT, S. and ZORBA, Ö. 2004. [Sigir ve koyun sakatatlarinin besinsel, duyusal ve teknolojik özellikleri] (In Turkish). Bilimsel. Gida 7, 26-30.
14. LEE, C.M. 1985. Microstructure of meat emulsions in relation to fat stabilization. Food Microstruct. 4, 63-72.
15. LI-CHAN, E., NAKAI, S. and WOOD, D.F. 1985. Relationship between functional (fat binding, emulsifying) and physicochemical properties of muscle proteins, effects of heating, freezing, pH and species. J. Food Sci. 50, 1034-1040.
16. MCCLEMENTS, D.J. 1999. Characterization of emulsion properties. In Food Emulsions: Principles and Techniques (D.J. McClements, ed.) CRC Press, Boca Raton, FA.
17. MIYAGUCHI, Y., HAYASHI, Y. and NAGAYAMA, K. 2004. Improvement of the gelling properties of meat emulsion gel by the addition of porcine sarcoplasmic proteins. Animal Sci. J. 75, 161-168.
18. MSTAT-C (Computer program) Version 4.00. 1986. Michigan State University, East Lansing, MI.
19. NUCKLES, R.O., SMITH, D.M. and MERKEL, R.A. 1990. Meat by-product protein composition and functional properties in model systems. J. Food Sci. 55, 640-643.
20. NUCKLES, R.O., SMITH, D.M. and MERKEL, R.A. 1991. Properties of heat-induced gels from beef skeletal, heart, lung and spleen protein. J. Food Sci. 56, 1165-1170.
21. OCKERMAN, H.W. 1985a. pH measurement. In Quality Control of Post Mortem Muscle Tissue, Vol 2 (H.W. Ockerman, ed.) pp. 51.1, 2nd Ed., The Ohio State University, Columbus, OH.
22. OCKERMAN, H.W. 1985b. Emulsfying capacity and stability. In Quality Control of Post Mortem Muscle Tissue, Vol 2 (H.W. Ockerman, ed.) pp. 210.0A-210.1C, 2nd Ed., The Ohio State University, Columbus, OH.
23. OLIVEROS, B.A., ARGANOSA, F.C., IBARRA, P.I., LAPITAN, J.E. and ROSARIO, R.R. 1982. Studies on the utilization of meat by-products. Philippine J. Vet. Anim. Sci. 8, 7-10.
24. ÖZDEMIR, S., ZORBA, Ö. and GÖKALP, H.Y. 1994. agsiz süt tozu, yagsiz süt ve peyniralti suyunun emülsiyon özellikleri (In Turkish). Doga Tr. Agriculture Forestry 18, 507-513.
25. RIVERA, J.A., SEBRANEK, J.G. and RUST, R.E. 2000a. Functional properties of meat by-products and mechanically separated chicken (MSC) in a high-moisture model petfood system. Meat Sci. 55, 61-66.
26. RIVERA, J.A., SEBRANEK, J.G., RUST, R.E. and TABATABAI, L.B. 2000b. Composition and protein fractions of different meat by-products used for petfood compared with mechanically separated chicken (MSC). Meat Sci. 55, 53-59.
27. ROUSSEAU, D. and MARANGONI, A.G. 1998. The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads. Food Res. Int. 31, 381-388.
28. SCHUT, J. 1976. Meat emulsions. In Food Emulsions (S. Friberg, ed.) pp. 385-458, Marcel Dekker Inc, New York, NY.
29. SMITH, D.M. 1988. Meat proteins: Functional properties in comminuted meat products. Food Techn. 42, 116-121.
30. TORNBERG, E. and HERMANSSON, M. 1977. Functional characterization of protein stabilized emulsions: Effect of processing. J. Food Sci. 42, 468-412.
31. VENEGAS, D., PEREZ, D. and DE HOMERE, R. 1988. Functional properties of offal. In Proceedings of 34th International Congress of Meat Science and Technology (C.S. Chandler and R.F. Thomton, eds.) pp. 416-418, CSIRO Meat Research Laboratory, Brisbane, Queensland, Australia.
32. WEBB, N.B., IVEY, J.F., CRAIG, H.D., JONES, V.A. and MONROE, R.J. 1970. The measurement of emulsifying capacity by electrical resistance. J. Food Sci. 35, 501.
33. WHITING, R.C. 1989. Contributions of collagen to the properties of comminuted and restructed meat products. Proc. Reciprocal Meat Conf. 42, 149-155.
34. WRIGHT, A.J., SCANLON, M.G., HARTEL, R.W. and MARANGONI, A.G. 2001. Rheological properties of milkfat and butter. J. Food Sci. 66, 1056-1071.
35. ZIEGLER, G.R. and ACTON, J.C. 1984. Mechanisms of gel formation by proteins of muscle tissue. Food Techn. 38, 77-82.
36. ZORBA, Ö. 1995. Effect of thermal process degrees on protein solubility, different emulsion and electrophoretic characteristics of protein fractions in fresh and frozen beef. Unpublished PhD Thesis, Atatürk University, Erzurum, Turkey.
37. ZORBA, Ö. and KURT, S. 2006. Optimization of emulsion characteristcs of beef, chicken and turkey meat mixtures in model system using mixture design. Meat Sci. 73, 611-618.
38. ZORBA, Ö., GÖKALP, H.Y., YETIM, H. and OCKERMAN, H.W. 1993a. Salt phosphate and oil temperature effects on emulsion capacity of fresh or frozen meat and sheep tail fat. J. Food Sci. 58, 492-496.
39. 4, NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen Turkish style meat emulsions. Meat Sci. 34, 145-161.
40. ZORBA, Ö., YETIM, H., ZDEMIR, S. and GÖKALP, H.Y. 1995. The possibility of using fluid whey in comminuted meat products: Capacity and viscosity of the model emulsions prepared with whey and muscle proteins. Z. Lebensmittel-Untersuchung und Forsch. 200, 425-427.
41. ZORBA, Ö., ÖZDEMIR, S. and GÖKALP, H.Y. 1998. Stability of model emulsions prepared using whey and muscle proteins. Nahrung 42, 16-18.
42. ZORBA, Ö., KURT, S. and GENÇCELEP, H. 2005. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions. Food Hydrocolloids 19, 149-155.