Utilization of beef lung powder in model chicken emulsion formulation

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dc.authorid0000-0002-3525-5172
dc.contributor.authorÖzer, Cem Okan
dc.contributor.authorVar, Ganime Beyzanur
dc.contributor.authorGerçekaslan, Kamil Emre
dc.contributor.authorDemir Özer, Ezgi
dc.date.accessioned2025-02-11T06:38:58Z
dc.date.available2025-02-11T06:38:58Z
dc.date.issued2024en_US
dc.departmentKapadokya Üniversitesi, Uygulamalı Bilimler Yüksekokulu, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThe present study aimed to demonstrate the effect of beef lung powder addition tomodel chicken emulsion formulations on quality parameters and determine the op-timum usage dose. A mixture design method was employed to determine the idealproportions of chicken meat, animal fat, and water. The optimal formulation com-prises 70.48% chicken meat, 12.42% animal fat, 9.30% water/ice, and 7.80% beeflung powder (w/w). The predicted outcomes for this optimized emulsion include acooking loss of 3.05%, emulsion stability of 85.21%, an oxidation rate increase of2.93%, a color difference of 13.24%, and firmness of 24.16 N. The use of lung powderresulted in a reduction in cooking loss and an increase in emulsion stability and hard-ness. Nevertheless, an increase in both color change and oxidation rate was foundin emulsion models. The results of this study demonstrate that beef lung powder isa highly functional ingredient with the capacity to significantly enhance the stabilityand texture of chicken emulsions. Furthermore, it has the potential to considerablyimprove the nutritional and quality attributes of emulsified meat products, thereforesuggesting its broader applicability in food production.
dc.description.sponsorshipTÜBİTAK 2237-A, Proses Analizi ve Optimizasyonu; ProjectNumber: 1129B372201396
dc.identifier.endpage9045en_US
dc.identifier.issue12en_US
dc.identifier.startpage9035en_US
dc.identifier.urihttps://onlinelibrary.wiley.com/doi/10.1002/fsn3.4478
dc.identifier.urihttps://doi.org/10.1002/fsn3.4478
dc.identifier.urihttps://hdl.handle.net/20.500.12695/3257
dc.identifier.volume2014en_US
dc.institutionauthorDemir Özer, Ezgi
dc.language.isoen
dc.relation.publicationcategoryMakale - Uluslararası - Editör Denetimli Dergi
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rights.urihttps://creativecommons.org/licenses/by-nd/4.0/*
dc.subjectemulsified meat products
dc.subjectmeat by-products
dc.subjectprotein functionality
dc.titleUtilization of beef lung powder in model chicken emulsion formulation
dc.typeArticle

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