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A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats

A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats SUMMARY A simple method was developed for estimating the emulsifying capacity of protein extracts. Several variables influenced the amount of oil that could be emulsified by 1 mg of soluble protein. The amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil initially added, each influenced the emulsifying capacity of the soluble protein. The rate of addition of oil did not affect the amount of oil emulsified. Any differences in the effect of rate of addition of oil could be attributed to a temperature difference. Photomicrographs were made of emulsions showing the protein‐oil relationship at increasing amounts of oil before and after emulsion breakdown. A method for predicting the stability of emulsions was used to verify the method developed. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

A Simple Method of Estimating the Emulsifying Capacity of Various Sausage Meats

CARPENTER, J. A.; SAFFLE, R. L.
Journal of Food Science , Volume 29 (6) – Nov 1, 1964
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References (6)

Publisher
Wiley
Copyright
Copyright © 1964 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
DOI
10.1111/j.1365-2621.1964.tb00447.x
Publisher site
See Article on Publisher Site

Abstract

SUMMARY A simple method was developed for estimating the emulsifying capacity of protein extracts. Several variables influenced the amount of oil that could be emulsified by 1 mg of soluble protein. The amount of soluble protein in the original aliquot used, the speed of mixing, the final temperature of the emulsion, and the amount of oil initially added, each influenced the emulsifying capacity of the soluble protein. The rate of addition of oil did not affect the amount of oil emulsified. Any differences in the effect of rate of addition of oil could be attributed to a temperature difference. Photomicrographs were made of emulsions showing the protein‐oil relationship at increasing amounts of oil before and after emulsion breakdown. A method for predicting the stability of emulsions was used to verify the method developed.

Journal

Journal of Food Science – Wiley

Published: Nov 1, 1964

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