Abstract
In this research, emulsion properties of fresh octopus (Octopus vulgaris C.), calamary (Illex coindetti V.), mussel (Mytilus galloprovincialis L.) and cuttlefish (Sepia officinalis L.) were studied by using a model system. Some properties of meats from four different seafood species (octopus, calamary, mussel and cuttlefish), such as pH value, cooking loss (CL), water holding capacity (WHC), drip loss (DL) and various parametres of emulsion such as emulsion capacity (EC), emulsion stability (ES), oil separation from emulsion (SO), water separation from emulsion (SW), emulsion spesific gravity (ESG) were determined. Mussel muscle had the highest CL and DL while mussel had the lowest WHC (p
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