publication . Article . 2018

Model system evaluation of the effects of pea and pH on the emulsion properties of beef

Ş Kurt; H.G. Ceylan;
Open Access English
  • Published: 06 Feb 2018
  • Publisher: The South African Society for Animal Science (SASAS)
The effects of dried ground pea (0 - 1%) and pH (4.80 - 7.20) on the emulsion properties of beef were investigated using the model system. The study was designed according to the central composite rotatable design using the Response Surface Methodology. Pea had significant effects on emulsion activity and stability. The effects of pH on emulsion capacity, stability, activity, density, viscosity and apparent yield stress were significant. In addition, the interaction of both factors (pea and pH) caused significant effects on emulsion density, apparent yield stress of emulsion and emulsion gel. Pea addition increased emulsion activity at low concentrations and dec...
Medical Subject Headings: food and beverages
free text keywords: Beef, emulsion, pea, pH, response surface, Animal Science and Zoology, Model system, Biology, Response surface methodology, Animal science, Food science, Yield (engineering), Viscosity, Composite number
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publication . Article . 2018

Model system evaluation of the effects of pea and pH on the emulsion properties of beef

Ş Kurt; H.G. Ceylan;