Functionality of Fish Muscle: Emulsification Capacity
1974 ◽
Vol 31
(6)
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pp. 1142-1144
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Keyword(s):
The emulsification capacity of white muscle of Oregon groundfish was investigated — English sole, sand sole, petrale sole, lingcod, and orange rockfish emulsified 75–80 ml oil/g muscle. Little variation was found in the emulsifying capacity of samples from four catches spaced over a 3-mo period. Frozen storage (−40 C) caused no apparent decrease in emulsifying capacity even after 12 mo of storage. In vitro exposure to formaldehyde and Cu++ caused a decrease in emulsifying capacity, but Cu+ had no significant effect. The addition of 0.02% free fatty acid caused a > 20% increase in emulsifying capacity.
2012 ◽
Vol 22
(9)
◽
pp. 756-762
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1986 ◽
Vol 56
(01)
◽
pp. 057-062
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1963 ◽
Vol 22
(3)
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pp. 586-591
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Keyword(s):
1958 ◽
Vol 17
(3)
◽
pp. 737-742
◽
Keyword(s):
Keyword(s):
2020 ◽
Vol 20
(4)
◽
pp. 437-449
Keyword(s):
1984 ◽
Vol 247
(3)
◽
pp. G305-G310
Keyword(s):
1991 ◽
Vol 266
(19)
◽
pp. 12266-12271
Keyword(s):