The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins

Zorba O.

FOOD HYDROCOLLOIDS, cilt.20, sa.5, ss.698-702, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 20 Sayı: 5
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodhyd.2005.06.010
  • Dergi Adı: FOOD HYDROCOLLOIDS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.698-702
  • Van Yüzüncü Yıl Üniversitesi Adresli: Hayır

Özet

In this study Bovine M. longissimus dorsi samples at post-rigor stage were used. Myofibrils were isolated, glycerated, and frozen at -20 degrees C until needed. After emulsion capacity of the samples was determined, emulsion was prepared with addition of oil at rates of 25, 40, 50, 60, 70, 80, 90 and 95%. Emulsion stability (ES) and emulsion viscosity (EV) were determined in these emulsions. It was seen that the emulsified-oil ratios had significant effect (P < 0.01) on the emulsion stability and viscosity of myofibrillar proteins. According to the multiple comparison tests, while the oil emulsified until 70% increased the emulsion stability, but no effect on emulsion stability was observed after 70%. As the oil ratio increased, the emulsion viscosity of myofibrillar proteins increased significantly (P < 0.05). (c) 2005 Elsevier Ltd. All rights reserved.