Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
Yazarlar (4)
Furkan Türker Sarıcaoğlu Bayburt Üniversitesi, Türkiye
Prof. Dr. Osman GÜL Ondokuz Mayıs Üniversitesi, Türkiye
Serpıl Tural Ministry Of Food Agriculture And Livestock, Türkiye
Sadettin Turhan Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Engineering (Q1) | ||
| Dergi ISSN | 0260-8774 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI | ||
| Makale Dili | İngilizce | Basım Tarihi | 12-2017 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 01-12-2017 |
| Cilt / Sayı / Sayfa | 215 / 1 / 161–171 | DOI | 10.1016/j.jfoodeng.2017.07.029 |
| Makale Linki | http://linkinghub.elsevier.com/retrieve/pii/S0260877417303278 | ||
| Özet |
| The potential application of high pressure homogenization (HPH) for modifying the solubility, emulsifying and foaming properties, particle size distributions, zeta potential and rheological properties of mechanically deboned chicken meat (MDCM) proteins was evaluated. HPH decreased particle size, produced higher zeta potential and stronger electrostatic repulsion, and hence, improved water solubility, as well as emulsifying, foaming properties, flow ability and dynamic shear properties of protein suspensions. Steady and dynamic shear results indicated that samples had shear-thinning and soft-gel network behavior due to higher G′ than G″. Creep and recovery tests were explained with Burgers and exponential decay models, respectively, and led to a better understanding the internal structure, as well as elastic and viscous behavior. The final percentage recovery increased as homogenization pressure … |
| Anahtar Kelimeler |
| High pressure homogenization | Mechanically deboned meat | Particle size distributions | Rheology | Zeta potential |
Science Direct
Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Scopus | 52 |
| Google Scholar | 57 |