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FISH PROTEIN CONCENTRATE AS AN EMULSIFIER
Author(s) -
KORSCHGEN BERNICE M.,
BALDWIN RUTH E.
Publication year - 1973
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.1365-2621.1973.tb02809.x
Subject(s) - solubilization , fish <actinopterygii> , chemistry , fineness , food science , chromatography , emulsion , protein isolate , biochemistry , fishery , biology
The emulsifying property of solubilized 10% fish protein concentrate (FPC) adjusted to pH 4, 6 or 8 was tested by substituting it for log liquid whole egg in a mayonnaise‐type formula. Adjusting the pH to either 6 or 8 favored firmness and fineness and stability of emulsions. Regardless of pH, the emulsions made with 20g of solubilized 10% FPC were significantly (P < 0.05) more stable than those made with 10 or with 30g.