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Farklı Tuz ve Fosfat Sevi?yeleri?ni?n Dondurulmuş Yumurtacı Tavuk Etleri?ni?n Emülsi?yon Özelli?kleri? Üzeri?ne Etki?si?
(Selçuk Üniversitesi, 1999) Kaya, Seher; Gökçe, Ramazan; Gökalp, Hüsnü Yusuf
In this research, meat samples have been taken from breast and thigh parts of old hen carcasses. Samp- les have been frozen at - 25 plus/minus 1 deg * C and stored at - 18 - C for 2 months. Three different types of meat, breast meat, thigh meat and their mixture of 11 ratio were used as materials. Prepared emulsions were studied that the effect of 3 salt levels (1% 1.5%, 2.5%), 2 phosphate levels (0.25% and 0.50%) on emulsion capacities (EC) and on emulsion sta- bilities (ES) of these samples. Frozen breast meat had also higher EC and ES values than thigh meat and mixed meat. Emulsions that prepared with the frozen thigh meat were broken during the heating process. According to the salt levels 2.5% salt level gave the highest EC and ES values in all treatments. In the frozen breast and mixed meat samples, the 0.5% phosphate added emulsions gave the highest ES values. According to statistically significant level it was concluded that different phosphate levels has not effected EC.