Premium
Timed Emulsification Studies with Chicken Breast Muscle: Whole Muscle, Low‐Salt Washed Muscle and Low‐Salt Soluble Proteins
Author(s) -
GASKA MARILYN T.,
REGENSTEIN JOE M.
Publication year - 1982
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.1365-2621.1982.tb04960.x
Subject(s) - chemistry , salt (chemistry) , distilled water , chromatography , emulsion , centrifugation , sodium , aqueous solution , biochemistry , organic chemistry
Emulsion formation with chicken breast muscle was investigated using timed emulsification. Emulsions were made at a fixed oil/water ratio of 2:1 by Omni‐mixing for various lengths of time between 0 and 5 min; then the emulsions were centrifuged and the aqueous layer analyzed for protein. Emulsions formed using whole muscle or muscle washed with low molarity salt solution and suspended in buffered (10 mM sodium phosphate, pH 7.0) 0.6M NaCl were superior in stability upon centrifugation to those made with muscle in distilled water, buffered 0.025M NaCl or buffered 0.05M NaCl. Size of insoluble protein pellets from the centrifuged emulsions decreased as emulsification time increased. Little emulsifying effect of the low‐salt soluble (sarcoplasmic) protein, defined as those proteins extracted with buffered 0.05M NaCl, was observed in the presence or absence of high‐salt solubilized protein.