ISSN 2756-3413
African Journal of Virology Research ISSN 3421-7347 Vol. 12 (6), pp. 001-007, June, 2018. © International Scholars Journals
Full Length Research Paper
Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats
Seher Arslan
Pamukkale University, Department of Food Engineering, 20017, Camlık-Denizli, Turkey. E-mail: [email protected], Fax: +90-258-2125538,Tel: +90-258-2125532.
Accepted 13 March, 2018
Abstract
Meat samples have been taken from 2 different parts of old hen carcasses in this research. The aim was to find the emulsion characteristics of these meat samples in fresh and after frozen stored and thawed at different phosphate (K2HPO4) and salt (NaCl) levels. It was observed that fresh meat samples generally had higher emulsion capacity (EC) and emulsion stability (ES) values than frozen meat samples, and breast meat had higher EC and ES values than thigh meat and mixed (breast meat : thigh meat, 1:1) meat. When general salt and phosphate levels were considered, the highest EC values were obtained at the combination level of 2.5% salt + 0.50% phosphate level.
Key words: Emulsion, emulsion capacity, emulsion stability, frozen, hen, meat.