Alagöz Eda, Sarıçoban Cemalettin
Department of Food Engineering, Agriculture Faculty, Selçuk University, 42075 Konya, Turkey.
Food Sci Biotechnol. 2024 Apr 16;33(13):3009-3018. doi: 10.1007/s10068-024-01562-8. eCollection 2024 Oct.
The effect of roasted and unroasted terebinth on the colour, emulsion capacity, flow properties, emulsion stability, microstructure, and textural properties of the meat emulsions was researched. The meat emulsions were created by adding the roasted and unroasted terebinth at four concentrations (0.0, 0.1, 0.3, and 0.5%) to the beef. The emulsion capacity and stability increased with the addition of terebinth, and the highest values for the emulsion capacity (233.50 ml oil/g protein) and stability (74.50%) were observed at the terebinth concentration of 0.3%. The emulsion stability and capacity of samples containing roasted terebinth were higher than those of samples containing unroasted terebinth. The viscosities of the samples with roasted terebinth increased with increasing concentration. The pseudo-plasticity increased with the addition of terebinth. As a result, the use of terebinth in high-fat emulsion-type products might be a potential herbal additive to improve its technological and functional properties.
研究了烤过的与未烤过的笃耨香对肉糜的颜色、乳化能力、流动特性、乳化稳定性、微观结构和质构特性的影响。通过向牛肉中添加四种浓度（0.0%、0.1%、0.3%和0.5%）的烤过的与未烤过的笃耨香来制备肉糜。随着笃耨香的添加，乳化能力和稳定性增强，在笃耨香浓度为0.3%时观察到乳化能力的最高值（233.50毫升油/克蛋白质）和稳定性的最高值（74.50%）。含有烤过的笃耨香的样品的乳化稳定性和能力高于含有未烤过的笃耨香的样品。含有烤过的笃耨香的样品的粘度随浓度增加而增大。随着笃耨香的添加，假塑性增强。因此，在高脂肪乳化型产品中使用笃耨香可能是一种潜在的草药添加剂，可改善其工艺和功能特性。
