文章基本信息

标题：The Effects of Na-Caseinat and Skimmilk Powder on Some Characteristics of Beef Emulsions
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作者：İbrahim Karayel ; Mustafa Karakaya
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2000
卷号：25
期号：3
出版社：Association of Food Technology, Turkey
摘要：This research conducted on the effect of Na-Caseinat and Skimmilk powder additions at three different levels (0.0%, 2.0% and 4.0%) on the various emülsion characteristics as emulsion capacity (EC), emulsion viscosity (EV)- water seperation (WS), oil seperation (OS) emulsion stability (ES) of meat emulsions. It was seen that 4.0% Na-Caseinat addition affected the EV and ES values at statistically significant level (p <0.05). It was found that EV and ES increased while was decreasing.
关键词：Beef; Na-Caseinat; Skimmilk powder; Emulsion