文章基本信息

标题：The Effects of NaCl-K2HPO4, Some Plant Enzymes and Oils on the Emulsion and Water Holding Capacities in Beef
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作者：Mustafa Karakaya ; Herbert W. Ockerman
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2002
卷号：27
期号：1
出版社：Association of Food Technology, Turkey
摘要：The efîects of 2.5% NaCl, 2.5% NaCl-0.5% K₂HPO₄, corn and soybean oil and various plant enzymes (0.5% Bromelain, 0.5% Ficin, 0.5% Papain) additions on emulsion capacity of beef and the effects of various plant enzymes (0.5% Bromelain, %0.5 Ficin, 0.5% Papain) additions on water holding capacity of beef has been investigated. In summary, the addition of three different plant enzymes increased the emulsion and water holding capacity of beef. The addition of corn oil, 2.5% NaCl, and 0.5% papain increased the emulsion capacity of beef. The addition of papain increased the emulsion capacity whereas the addition of ficin was increasing water holding capacity of beef.