Abstract
Emulsifying properties of oil in water emulsions using quail egg white protein (Coturnix coturnix japonica) as an emulsifying agent were investigated using the conductivity technique. Changes in emulsion conductivity were recorded during and after homogenization. The results were interpreted in terms of properties related to the emulsifying activity and emulsion stability. The effect of salt concentrations (NaCl) of 0.0, 0.29, 0.59, 1.17, 1.76, and 2.34% (w v-1) when mixed with egg white concentrations of 0.50, 1.00 and 1.50% (w v-1) were studied using corn and soybean vegetable oils. Globally, one observed that emulsifying activity and emulsion stability increase with the enhancement of salt concentration. However, the increase of the egg white concentration did not present a significant influence on emulsifying activity, causing an increment only in emulsion stability.
Highlights
IntroductionThe Japanese quail culture has little initial investment and fast return of capital
Emulsions are the base of a large group of food products established by proteins
One could observe that Emulsifying activity (EA) increased as salt concentration was elevated
Summary
The Japanese quail culture has little initial investment and fast return of capital. This has created a significant impact in recent years, and many quail farms have been established in different countries both for egg and meat production. Quails can begin to lay eggs when they reach an age of 35 to 45 days. They can lay an average of up to 300 eggs per year, and have a life span of 2.5 to 3 years meaning that quails can produce up to 900 eggs of 10 g in their lifetime. The birds require smaller housing for rearing, which results in increased labor efficiency, and better utilization of land space. Quails have been farmed in many parts of the world and used for different purposes (Priti & Satish, 2014)
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