文章基本信息

标题：Determination of the some Emulsion Properties of Quail, Pheasent and Ghoose Eggs
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作者：Mustafa Karakaya ; Cemalettin Sarıçoban ; Ebru Arı 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2003
卷号：28
期号：4
出版社：Association of Food Technology, Turkey
摘要：In this research, the emulsion properties of quail, pheasant and goose eggs and the effect of NaCI and K₂HPO₄ addition on it were investigated. For these purpose, the whole egg, yolk and egg white of the three different poultry species were emulsified with 2,5% NaCI and 0,25% K₂HPO₄. Emulsion capacity, emulsion stability ratio, the oil and water separations of addition each samples were measured as parameters. The emulsions of the egg portions of the three different poultry species had different stability ratios.