标题：The Effects of the Different Oil Temperatures on the Characteristics of the Emulsions Obtained From the Beef Tongue and Beef Kidney Meats on Model System
摘要：In this research, various characteristics of emulsions are obtained from two different meat by-products (beef tongue and beef kidney) by adding the oil at three different temperatures (5 oC, 11 oC, 18 oC) were studied by using a model system. Emulsion capacity (EC), emulsion viscosity (EV), water separation from emulsion (ES1), oil separation from emulsion (ES2), emulsion stability (ES3) and the pH of the prepared emulsions were determined. Experiments were carried out by using the solution of 2.5% NaCl and 0.5% K2HPO4. It was seen that the effect of meat type was statistically significant (p<0.01) on EC. Generally beef kidney meat has higher EC than beef tongue meat with three oil temperatures too. The beef kidney meat has the highest value of EC at 5 oC, the beef tongue meat has the highest value of EC at 11 oC. Although beef tongue meat had been formed stabil emulsion at three oil temperatures, the beef kidney meat couldn’t show. There is no difference on EV value of prepared emulsions between the beef tongue meat and the beef kidney meat.
