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MEAT EMULSION STABILITY. Influence of Hydrophilic Lipophilic Balance, Salt Concentration and Blending with Surfactants
Author(s) -
EERD J.P.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03361.x
Subject(s) - emulsion , chemistry , salt (chemistry) , chromatography , food science , skimmed milk , biochemistry , organic chemistry
SUMMARY –The ‘required’ hydrophilic‐lipophilic balance (HLB) of various animal fats used in sausage making was determined and found to be approximately 14. The HLB of post‐ and prerigor mutton semitendinosus muscle, measured in 3% NaCl solution, was 13 and 14.6 respectively. The HLB's of mutton protein fractions and nonmeat proteins used in sausage making were determined. The proteins soluble in 3% saline had a higher HLB than insoluble proteins. The optimum salt concentration for mutton emulsion stability was 4%. Blending of meat and nonmeat proteins improved the meat emulsion stability, best results being obtained with a ratio of mutton to skim milk powder, 100 to 15 (w/w). Blending meat and nonionic surfactants improved the emulsion stability only when surfactants having an HLB of 15 were used.