摘要：In this research, various emulsion characteristics two different poultry meats (Quail meat and Pekin Duck meat) by adding the oil at three different temperature (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 meat type had affected at statistically significant level (p<0.01) on EC. Generally Quail meat has higher EC than that of Pekin duck meat at three oil temperature too. While ES1 was higher value for Pekin duck meat than the quail meat, the oil temperature has not affected ES2 at statistically significant level (p<0.01). Meat type and the oil temperature have the very significant effect (p<0.01) on ES3. It was found that stability rate of quail meat was more higher than that of Pekin duck meat. The EV value of quail meat was higher than that of Pekin duck meat.
