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.
