Effects of kappa-carrageeman and kappa-carrageenan mix injected into meat on certain characteristics of the canned meat

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dc.contributor.buuauthorDokuzlu, Canan
dc.contributor.departmentUludağ Üniversitesi/Karacabey Meslek Yüksek Okulu/Gıda Teknolojisi Bölümü.tr_TR
dc.contributor.orcid0000-0003-1156-9510tr_TR
dc.contributor.researcheridAAJ-4473-2021tr_TR
dc.contributor.scopusid8257318400tr_TR
dc.date.accessioned2021-11-03T06:53:06Z
dc.date.available2021-11-03T06:53:06Z
dc.date.issued2005-02
dc.description.abstractAfter the injection of four different solutions containing carrageenan mix, sodium chloride, sodium tripolyphosphate into the meat, the effect of solutions on cooking loss in raw and cooked meat and net weight of canned meat has been studied. pH and sensory evaluation of the canned meat have been made. The cooking loss was found highest (41.7%) (P<0.05) in non injected control group while the least (26.2) (P<0.05) in the meat injected with κ-carrageenan and soy protein (κ-CISP) mix, however, there was no significant difference in the other groups. In the evaluation of net weight of the canned meat the least cooking loss was found in the canned meat injected with Genu Plus 100, Genuvisco® carregeenan type MB-11F, κ-CISP, canned meat injected with solution containing κ-C followed this. Cooking loss was significant between control and other groupsen_US
dc.identifier.citationDokuzlu, C. (2005). "Effects of kappa-carrageeman and kappa-carrageenan mix injected into meat on certain characteristics of the canned meat". Indian Veterinary Journal, 82(2), 175-178.en_US
dc.identifier.endpage178tr_TR
dc.identifier.issn0019-6479
dc.identifier.issue2tr_TR
dc.identifier.scopus2-s2.0-14844303315tr_TR
dc.identifier.startpage175tr_TR
dc.identifier.urihttp://hdl.handle.net/11452/22558
dc.identifier.volume82tr_TR
dc.identifier.wos000228840100019en_US
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherIndian Veterinary Journalen_US
dc.relation.journalIndian Veterinary Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVeterinary sciencesen_US
dc.subjectWarner-bratzler shearen_US
dc.subjectSodium tripolyphosphateen_US
dc.subjectQualityen_US
dc.subjectAnimaliaen_US
dc.subjectGlycine maxen_US
dc.subject.emtreeCarrageenanen_US
dc.subject.emtreeSodium chlorideen_US
dc.subject.emtreeSoybean proteinen_US
dc.subject.emtreeTripolyphosphateen_US
dc.subject.emtreeAnimal tissueen_US
dc.subject.emtreeArticleen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeCookingen_US
dc.subject.emtreeFood analysisen_US
dc.subject.emtreeFood processingen_US
dc.subject.emtreeFood qualityen_US
dc.subject.emtreeInjectionen_US
dc.subject.emtreeMeaten_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreepHen_US
dc.subject.emtreeSensory analysisen_US
dc.subject.emtreeStatistical significanceen_US
dc.subject.emtreeWeighten_US
dc.subject.scopusSausages; Hot Dogs; Meat Emulsionsen_US
dc.subject.wosVeterinary Sciencesen_US
dc.titleEffects of kappa-carrageeman and kappa-carrageenan mix injected into meat on certain characteristics of the canned meaten_US
dc.typeArticle
dc.wos.quartileQ4en_US

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