Using Grapefruit and Tomato Waste in O/W Type Chicken Meat Emulsion

AKŞİT Z., Gençcelep H.

Brazilian Archives of Biology and Technology, cilt.66, 2023 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1590/1678-4324-2023220558
  • Dergi Adı: Brazilian Archives of Biology and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Animal Behavior Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Anahtar Kelimeler: Emulsion Rheology, Emulsion Stability, Food waste, Grapefruit, Texture Profile Analysis, Tomato
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

Utilizing food waste is crucial for several reasons, including preserving valuable ingredients, lowering formulation costs, taking advantage of its functional properties, and preserving the environment. Grapefruit waste (GW) and Tomato waste (TW) are used in oil-in-water (O/W) emulsion formulation to investigate their contributions to emulsion stability, textural parameters, and steady shear rheological properties of the model system. O/W emulsions were formed with four different concentrations (0.5%, 1%, 2%, and 3%) of GW and TW, and chicken breast meat and corn oil were the main components of emulsions. Both food wastes increased emulsion stability (ES) in most concentrations compared to the control. The best ES of 86.35 was observed at a concentration of 1% TW emulsion. Emulsions were subjected to texture profile analysis as both row and heat-treated. Heat-treated emulsions had higher hardness values (241.2-518.6 g) than the row emulsions (149.7-247.2 g). All emulsions were found to have pseudoplastic character and exhibit shear thinning behavior. All emulsion samples' apparent viscosity fit well with the Ostwald-de-Waele model (R2>0.9). Food waste samples used in the study improved the chicken-type O/W emulsion properties in terms of emulsion stability and textural properties.