Relationship between Change in Flow Property and Coalescence of Oil Droplets in Fish Meat Emulsion with Addition of Egg-White.

DOI 3 Citations 6 References Open Access

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Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, and 200 s−1 (P1, P2, P3) represented the shape of the flow curve. During the initial 7 days, an increase in P1 and P3 was observed in the conventional emulsion composed of egg-white, salad oil and vinegar. An increase in P1 and P2 was observed in fish meat emulsion and in the fish meat matrix including egg-white and vinegar. The P1 increase was ascribed to the properties of the egg-white. During this storage period of fish meat emulsion, coalescence proceeded slowly. On and after 10 days, the P1 increased in the conventional emulsion, but it decreased in fish meat emulsion and in the fish meat matrix. The P1 decrease was ascribed to the properties of the fish meat. This P1 decrease was accompanied by rapid progress of the coalescence. The coalescence development depended on the change in ovalbumin at the interface and the flow property of the fish meat matrix.

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Details 詳細情報について

  • CRID
    1390282679430978176
  • NII Article ID
    130000122775
  • DOI
    10.3136/fsti9596t9798.1.82
  • COI
    1:CAS:528:DyaK28Xis1OrsbY%3D
  • ISSN
    18813976
    13417592
  • Text Lang
    en
  • Data Source
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • Abstract License Flag
    Disallowed

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