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Emulsion Stability Studies of Myosin and Exhaustively Washed Muscle from Adult Chicken Breast Muscle
Author(s) -
HUBER DONNA GERWIG,
REGENSTEIN JOE M.
Publication year - 1988
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.1365-2621.1988.tb09257.x
Subject(s) - emulsion , oil droplet , chemistry , myosin , soybean oil , chromatography , fraction (chemistry) , chicken breast , aqueous two phase system , aqueous solution , food science , biochemistry , organic chemistry
An exhaustively washed chicken breast muscle fraction formed a stable emulsion despite the absence of any soluble material. Measurements of the oil droplet size suggested that about 1 mg of myosin was available per square meter of oil droplet surface. This was less than the amount required to fully cover the surface of the oil droplets and suggested that the classical emulsification theory did not hold for meat “emulsion” products. The formation of a matrix (gel) in the aqueous phase might be a significant contributor towards stabilizing meat sausage‐type products.