Emulsified Water Products

Elif Tuğçe AKSUN

Abstract


Seafood is very important depending on having high protein rate and easily digestibility by human, for supply to an important part of animal protein needed. Determining the quality of emulsion-type products, emulsion stability, viscosity and gel strength properties are very important. In the production of products specified in this property emulsion; the main protein ratio and properties of raw material used
while you; emulsion pH, temperature, ionic violence, mixing speed, type of fat and additives that are used as well. Previous studies show that particularly of products resulting from water emulsified chicken and goat meat emulsified product obtained from a high capacity of emulsified and compared to cattle and sheep meat is close to specifications,
preparation of emulsified type products may be appropriate for the use of fish meat. Another quality parameter in the emulsified meat products, viscosity depends on the amount of meat used in direct proportion with the texture. Fish meat animals in connective tissue connective tissue in meat other butchers to rate ratio is quite low. In this respect, the fish meat produced using emulsified products viscosity according to products
prepared using other meat products is quite low. Fish meat produced using emulsified fish sausage products based on surimi, sausage and fish pate fish varieties classed emulsion type products. In this review the different types of seafood using emulsified meat product.


Keywords: Aquaculture, Emulsified Product, Quality, fish pate, fish sausage.


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