Emulsion Characteristics Of Some Ostrich Offals

作者： Sumeyra Sultan Tiske Inan , Mustafa Karakaya

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摘要: In this study; emulsion properties of ostrich offals (heart, liver and gizzard) were studied by using a model system. Proxymate alalyses, pH value, cooking loss (CL), water holding capacity (WHC), drip (DL), lactic acid content (LA), penetrometer value (PV), (EC), stability (ES), oil separation from (SO), (SW), density (ED) viscosity (EV) The proximate composition results indicated that the highest moisture, protein fat contents found in gizzard liver, respectively. was lowest significantly ( p<0.01 ). meat types to range between 0.25 0.47%. effect species factor on EC values heart, be statistically significant Heart had ES heart these ) higher than liver. Significant differences ED EV offals.

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Emulsion Characteristics Of Some Ostrich Offals

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Emulsion Characteristics Of Some Ostrich Offals

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