Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi.

Aydın Yapar; Seçil Atay

EN TR

Effect of the different levels of salt and phosphate on some emulsion attributes of the northern pike fish (Esox lucius L.,1758) flesh.

Abstract

Keywords

-

References

Altaga, G. 1999. Evaluation of Freeze –Dried Surimi from Tilapia and Fat Sleeper as Emulsifiers. Cienc. Tecnol. Aliment. 2(4), 210-214
AOAC. 1990. Official Methods of Analysis. 15 th Edition. Heldrich, K.(Ed) Association of Analytical Chemists. Arlington, Virginia USA.1289p.
Bayrak, R. 1997. Evaluation of the effect of oil temperature, K2HPO4 and NaCl on various goat meat emulsion parameters (in Turkish). MSc. Thesis, Selcuk University, Institute of Natural and Applied Sciences, 56 p., Konya.
Cakmakci, S. and I. Celik. 1995. Food Additives (in Turkish). Ataturk University, Agric. Fac. Pub. No:164, 249p., Erzurum.
Capillas, C. R., A. Moral, J. Morales, and P. Montero. 2003. Viscosity and Emulsifying Capacity in Pota and Octopus Muscle During Frozen Storage. J. Sci., Food, Agric., 83, 1168 – 1175.
Carpenter, J. A. and R. L. Saffle. 1964. A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats. J. Food Sci., 29, 774 - 781.
Gogus, A.K. and N. Kolsarici. 1992. Seafood technology (in Turkish). Ankara University, Agric. Fac. Pub. No:1243, 261p., Ankara.
Gökalp, H. Y., H. Yetim, N. Selçuk, and Ö. Zorba. 1990. Meat emulsions and assessment of meat emulsions in model systems (in Turkish). Gıda 15 (1),21-27. products and laboratory guide (in Turkish). Ataturk University, Agric. Fac. Pub. No:751, 268p., Erzurum.

Gökalp, H.Y., M. Kaya and Ö. Zorba. 1999. Meat products processing engineering (in Turkish). Ataturk University, Agric. Fac. Pub. No:786, 561p., Erzurum.
Gokoglu, N. 2002. Seafood processing technology (in Turkish). Su Vakfı Pub. 157p., Istanbul.
Hall, G. M., and N.H. Ahmad. 1994. Functional Properties of Fish Protein Hydrolysates. Chapter 9 Fish Processing Technology. Edit.Hall, G.M. Black Academic & Professional Published in North America by VCH Publishers, Inc., New York.309p.
Haq, A., N.B. Webb, J.K. Whitfield, A.J. Howell, ve B.C. Barbour. 1973. Measurement of Sausage Emulsion Stability by Electrical Resistance. J. Food Sci., 38, 1124- 1127.
Haque, Z. and , J.E. Kinsella. 1988. Emulsifying Properties of Food Proteins: Bovine Serum Albumin J. Food Sci., 53 (2), 416 – 420.
Haque, Z. and J.E. Kinsella. 1989. Emulsifying Properties of Food Proteins: Development of a Standardized Emulsification Method. J. Food Sci., 54, 39 - 44
Huidobro, A., P. Montero, and A.J. Borderias. 1997. Emulsifying Properties of an Ultrafiltered Protein from Minced Fish Wash Water. Food Chemistry 61(3),339 – 343.
Karakaya, M. 1990. Assessment of the attributes of meat emulsion of various species with oil and fat in a model system. (in Turkish). ). PhD. Thesis, Ataturk University, Institute of Natural and Applied Sciences, 60 p., Erzurum
Kato, A., T. Fujishige, N. Matsudomi, and K. Kobayashi. 1985. Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements. J. Food Sci., 50, 56 – 62.
Kaya, S. 1997. Properties of emulsions prepared with various old layer carcass meats and different salt and phosphate levels after cold storage (in Turkish). ). MSc. Thesis, Pamukkale University, Institute of Natural and Applied Sciences, 37 p., Denizli.
Kim, D.S., Y. M. Kim, I.H. Kim, and B.J. Lee. 1985. Effects of Phosphate Complex on the Functional Properties of Fish Meat Paste. Korean J. of Food Sci. and Tech 17(4) 253-257.
Knipe, C. L. 2004a. Meat Emulsions. (http//:www.ag.ohio-state.edu/meatsci/ archive/ meatemulsions.htm.)
Knipe, C. L. 2004b. Phosphates as Meat Emulsion Stabilizers. (http//:www.ag.ohio-state.edu/meatsci/archive/phoschap.html.)
Kolakowski, E., K. Lachowicz, and Z. Szybowicz. 1977. Studies on Fish Sausage Technology. I. Optimal Conditions for Comminuting Process. Nahrung, 21(7), 583-589.
Kolsarıcı, N. and Ü.Ensoy. 1996. Surimi technology (in Turkish). Gıda 21 (6), 389-401.
Lopez de Ogaro, M.D., F. Bercovich, A.M.R. Pilasof, and G. Bartholomıa. 1986. Denaturation of Soybean Proteins Related to Functionality and Performance in a Meat System. J. Food Tech., 21, 279.
Mathew, S. and B.A. Shamasundar. 2002. Effect of Ice Storage on the Functional Properties of Proteins from Shark (Scoliodon laticaudus) Meat. Nahrung / Food 46 (4), 220-226.
Motohiro. T. and S. Sugiura. 1980. Utilization of Soy Proteins in Fish Gel Products. V. Emulsifying Properties of a Mixture of Minced Fish Meat and Isolated Soy Proteins. Bulletin of the Faculty of Fisheries, Hokkaido University 31 (3), 252-258.
Namulema, A., J.H. Muyonga, and A.N. Kaya. 1999. Quality Deterioration in Frozen Nile Perch (Lates niloticus) Stored at –13 and – 27 oC. Food Res. Int.,32, 151-156.
Nieuwenhuyzen, W. V. and B.F. Szuhaj. 1998. Effects of Lecithins and Proteins on the Stability of Emulsions. Fett / Lipid (7), 282 - 291.
Ockerman, H. W. 1985. Quality Control of Post mortem Muscle Tissue, (Vol.1) The Ohio State University, Department of Anim. Sci. Columbus, OH., U.S.A.
Paterson, B.C., F.C. Parrish Jr., and M.H. Stromer. 1988. Effects of Salt and Pyrophosphate on the Physical and Chemical Properties of Beef Muscle. J. Food Sci., 53, 1258 - 1265
Rekhina, N.I., V.G. Budina, and Z.V. Baral. 1974. Use of Phosphates In Manufacture of Fish Sausages. Trudy–Vsesoyuznogo–Nauchno– Issledovatel’skogo–Instituta-Morskogo–Rybnogo–Khozyaistva–I- Okeanografii, 95, 54-58.
Rustad, T. 2003. Utilisation of Marine by-Products. Electron. J. Environ. Agric. Food Chem. http//:ejeafche.uvigo.es/2(4)2003/010242003, pdfx.
Sarma, J., L.N. Srikar, and R.G. Vidyasagar. 1999. Effect of Ice Storage on the Functional Properties of Pink Perch and Oil Sardine Meat. J. Food, Sci., Agric., 79, 169-172.
Sarma, J., R.G. Vidyasagar, and L.N. Srikar. 2000. Effect of Frozen Storage on Lipids and Functional Properties of Proteins of Dressed Indian Oil Sardine (Sardinella longiceps). Food Res. Int., 33, 815 – 820.
Sikorski, Z.E., A. Kolakowska, and B.S. Pan. 2000. The Nutritive Composition of the Major Groups of Marine Food Organisms. Seafood: Resources, Nutritional Composition and Preservation. Edited. Sikorski, Z. E., Ph. D., D.Sc.Chapter 3 CRC Press Inc. Boca Raton, Florida.
Swift, C.E., C. Locker, and A.J. Fryar. 1961. Comminuted Meat Emulsions– The Capacity of Meat for Emulsifying Fat. Food Tech., 15, 468 – 473.
Varlık, C., N.Erkan, Ö. Özden, S. Mol, and T. Baygar. 2004.Seafood processing technology (in Turkish). Istanbul Uni. Pub.No:4465 Fisheries Fac. No:7, 491p.,Istanbul.
Venugopal, V. 1997. Functionality and Potential Applications of Thermostable Water Dispersions of Fish Meat. Food Sci., Tech., 8, 271 – 276.
Webb, N.B., J. Ivey, H.B. Craig, V.A. Jones, and R.J. Monroe. 1970. The Measurement of Emulsifying Capacity by Electrical Resistance. J. Food Sci., 35, 501 – 1366.
Yamanaka, H., 1989. Changes in Polyamines and Aminoacids in Scallop Adductor Muscle During Storage. J. Food Sci., 54 (5), 1133 – 1135.
Zorba, Ö. 1990. Assessing the effect of oil temperature, phosphate, and salt levels on various emulsion properties of fresh and frozen beef in a model system (in Turkish). MSc. Thesis, Ataturk Uni., Institute of Natural and Applied Sciences, 74 p., Erzurum.
Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993a. Salt Phosphate and Oil Temperature Effects on Emulsion Capacity of Fresh or Frozen Meat and Sheep Tail Fat. J. Food Sci., 58 (3), 492- 496.
Zorba, Ö., H.Y. Gökalp, H. Yetim, and H.W. Ockerman. 1993b. Model System Evaluations of the Effects of Different Levels of K2HPO4 , NaCl and Oil Temperature on Emulsion Stability and Viscosity of Fresh or Frozen Turkish Style Meat Emulsions. Meat Sci., 34, 145 – 161.

Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Aydın Yapar

Seçil Atay

Publication Date

September 1, 2005

Submission Date

December 7, 2015

Acceptance Date

-

Published in Issue

Year 1970 Volume: 22 Number: 3

IZ

https://izlik.org/JA22JF52FF

Cite

RIS / Bibtex

APA

Yapar, A., & Atay, S. (2005). Turna Balığı (Esox lucius L., 1758) Etinin Bazı Emülsiyon Özelliklerine Farklı Konsantrasyonlarda Tuz ve Fosfat Kullanımının Etkisi. Ege Journal of Fisheries and Aquatic Sciences, 22(3), 331-336. https://izlik.org/JA22JF52FF