Emulsion Characteristics Of Some Ostrich Offals

Abstract

In this study; emulsion properties of ostrich offals (heart, liver and gizzard) were studied by using a model system. Proxymate alalyses, pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL), lactic acid content (LA), penetrometer value (PV), emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion density (ED) and emulsion viscosity (EV) of ostrich offals (heart, liver and gizzard) were studied by using a model system. The proximate composition results indicated that the highest moisture, protein and fat contents were found in gizzard and liver, respectively. The highest pH value was found in gizzard and the lowest pH value was found in liver significantly (p<0.01). The lactic acid contents of the meat types were found to range between 0.25 and 0.47%. The effect of species factor on the EC values of heart, liver and gizzard was found to be statistically significant (p<0.01). Heart had the highest and liver had the lowest EC values significantly (p<0.01). The highest ES values were found in heart and gizzard and these values were significantly (p<0.01) higher than in liver. Significant differences were found between the ED and EV values of ostrich offals.