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The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions

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Abstract

The effect of roasted and unroasted terebinth on the colour, emulsion capacity, flow properties, emulsion stability, microstructure, and textural properties of the meat emulsions was researched. The meat emulsions were created by adding the roasted and unroasted terebinth at four concentrations (0.0, 0.1, 0.3, and 0.5%) to the beef. The emulsion capacity and stability increased with the addition of terebinth, and the highest values for the emulsion capacity (233.50 ml oil/g protein) and stability (74.50%) were observed at the terebinth concentration of 0.3%. The emulsion stability and capacity of samples containing roasted terebinth were higher than those of samples containing unroasted terebinth. The viscosities of the samples with roasted terebinth increased with increasing concentration. The pseudo-plasticity increased with the addition of terebinth. As a result, the use of terebinth in high-fat emulsion-type products might be a potential herbal additive to improve its technological and functional properties.

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Acknowledgements

The authors would like to thank the Selcuk University Scientific Research Projects Coordination Unit (SU-BAP, Konya TURKİYE) for financial support (Project Nu: 19201007). This research was produced from the Master Thesis of Eda ALAGÖZ.

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  1. Department of Food Engineering, Agriculture Faculty, Selçuk University, 42075, Konya, Turkey

    Eda Alagöz & Cemalettin Sarıçoban

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  1. Eda Alagöz
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  2. Cemalettin Sarıçoban
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Correspondence to Eda Alagöz.

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Alagöz, E., Sarıçoban, C. The effects of adding ground terebinth fruits on the emulsification, microstructural, and flow properties of meat emulsions. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01562-8

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