The effect of pumpkin powder on the physicochemical, emulsification, and textural properties of beef
Corresponding Author
Kubra Unal
Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Correspondence
Kubra Unal, Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey.
Email: [email protected]
Contribution: Investigation, Project administration, Resources, Writing - review & editing
Search for more papers by this authorAli Samet Babaoğlu
Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Contribution: Investigation, Resources, Writing - review & editing
Search for more papers by this authorNuran Erdem
Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Aksaray, Turkey
Contribution: Writing - original draft
Search for more papers by this authorNazik Meziyet Dilek
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey
Contribution: Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorCorresponding Author
Kubra Unal
Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Correspondence
Kubra Unal, Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey.
Email: [email protected]
Contribution: Investigation, Project administration, Resources, Writing - review & editing
Search for more papers by this authorAli Samet Babaoğlu
Department of Food Engineering, Agriculture Faculty, Selçuk University, Konya, Turkey
Contribution: Investigation, Resources, Writing - review & editing
Search for more papers by this authorNuran Erdem
Department of Food Processing, Güzelyurt Vocational School, Aksaray University, Aksaray, Turkey
Contribution: Writing - original draft
Search for more papers by this authorNazik Meziyet Dilek
Department of Nutrition and Dietetics, Akşehir Kadir Yallagöz School of Health, Selçuk University, Konya, Turkey
Contribution: Investigation, Writing - original draft, Writing - review & editing
Search for more papers by this authorAbstract
This study evaluated the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different levels (0.0%, 0.2%, 0.4%, and 0.6%) of pumpkin powder. Some technological properties of beef emulsions such as emulsion capacity (EC), emulsion stability (ES), pH, apparent viscosity, and emulsion color values were determined. The use of pumpkin powder decreased the cooking loss by 17.38%–21.99% (p < 0.01). The highest EC values were determined in samples including 0.4% pumpkin powder (p < 0.01). The pumpkin powder addition increased the ES values compared to control (p < 0.01). All textural properties of beef emulsions were changed when 0.6% of pumpkin powder was added (p < 0.05). The addition of 0.2% and 0.4% pumpkin powder increased the apparent viscosity, while the apparent viscosity was decreased when 0.6% pumpkin powder was used (p < 0.05). The optimal concentration of pumpkin powder for beef emulsions was determined to be 0.4%.
Practical applications
This study was conducted to evaluate the physicochemical, emulsification, and textural properties of beef emulsions prepared with four different ratios of pumpkin powder. It is a good source of carotenoids, pectin, minerals, vitamins, and various bioactive molecules, so we speculate that it is probable to use the pumpkin powder for enriching meat and meat product formulations with dietary fiber. In this study pumpkin powder improved the color, EC, ES, textural properties and thus increased the quality of emulsified meat products. Therefore, in the preparation of emulsified meat products, the addition of pumpkin powder is thought to provide many advantages for producers and consumers.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
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