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

Zorba O.

FOOD HYDROCOLLOIDS, vol.20, no.5, pp.698-702, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 5
  • Publication Date: 2006
  • Doi Number: 10.1016/j.foodhyd.2005.06.010
  • Journal Name: FOOD HYDROCOLLOIDS
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.698-702
  • Van Yüzüncü Yıl University Affiliated: No

Abstract

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.