Sarıçoban C, Ozalp B, Yılmaz M T, Ozen G, Karakaya M, Akbulut M
Selcuk University, Agriculture Faculty, Food Engineering Department, Konya 42049, Turkey.
Meat Sci. 2008 Nov;80(3):599-606. doi: 10.1016/j.meatsci.2008.02.008. Epub 2008 Feb 15.
The effect of the addition of lemon albedo on the functional properties of emulsions was studied by using a model system. Oil/water (O/W) model emulsion systems were prepared by the addition of two types of lemon albedo (raw and dehydrated) at five concentrations (0.0%, 2.5%, 5.0%, 7.5% and 10%) to mechanically deboned chicken meat. The emulsion capacity, stability, viscosity and flow properties of the prepared model emulsions were analyzed. In addition, the colour parameters of cooked emulsion gel were determined. The addition of lemon albedo increased the emulsion capacity (EC) and the highest EC value was reached with 5% of albedo added. However, further increase in the albedo concentration caused an inverse trend in the EC values. A similar trend was observed in the emulsion stability (ES) values. Dehydrated albedo (DA) addition caused higher EC and ES values than did raw albedo (RA). DA increased the L(∗), a(∗) and b(∗) values of the cooked emulsion gels. Emulsion viscosity (EV) values were positively correlated with an increase in albedo concentration and the highest EV value was obtained from the emulsions with 10% albedo. Albedo addition did not change the flow properties of the emulsions and, in addition, increased the pseudoplasticity. As a consequence, the use of lemon albedo might be a potential dietary fiber source to enhance the functional and technological properties for frankfurter-type meat products.
通过使用模型系统研究了添加柠檬皮对乳液功能特性的影响。通过向机械去骨鸡肉中添加两种类型（生的和脱水的）柠檬皮，以五种浓度（0.0%、2.5%、5.0%、7.5%和10%）制备油/水（O/W）模型乳液体系。分析了所制备模型乳液的乳化能力、稳定性、粘度和流动特性。此外，还测定了熟化乳液凝胶的颜色参数。添加柠檬皮提高了乳化能力（EC），添加5%柠檬皮时达到最高EC值。然而，柠檬皮浓度的进一步增加导致EC值呈相反趋势。在乳液稳定性（ES）值方面也观察到类似趋势。添加脱水柠檬皮（DA）比添加生柠檬皮（RA）导致更高的EC和ES值。DA提高了熟化乳液凝胶的L(∗)、a(∗)和b(∗)值。乳液粘度（EV）值与柠檬皮浓度的增加呈正相关，添加10%柠檬皮的乳液获得最高EV值。添加柠檬皮没有改变乳液的流动特性，此外，还增加了假塑性。因此，使用柠檬皮可能是一种潜在的膳食纤维来源，可增强法兰克福肠类肉制品的功能和工艺特性。
