Determination of the Emulsion Capacity, Water Holding Capacity and Cooking Loss of the Fresh and Frozen Meat Species at Different K₂HPO₄ Levels

Authors : Mustafa Karakaya

Pages : 38-45

View : 4 | Download : 11

Publication Date : 2001-06-15

Article Type : Research Paper

Abstract :This research conducted on the effect of the three different K₂HPO₄ levels (0.00%, 0.50%, 0.75%) on the emulsion capacity (EC), water-holding capacity (WHC), cooking loss (CL) of the fresh and frozen beefs, of mutton and hen meats. The hen meat showed the highest EC values. The hen meat showed the low WHC than that of beef meat and the higher WHC than that of mutton meat. CL value of the frozen meat were determined lower than that of fresh meat. The increase in EC and the decrease in CL values were depend on the increasing K₂HPO₄ levels.
Keywords : Sığır eti, Koyun eti, Tavuk eti, Emülsiyon kapasitesi, Su tutma kapasitesi, Pişirme kaybı.