Abstract
This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Processing variables during emulsification were also evaluated. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. On the contrary, an increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases.
Highlights
This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins
Si se consideran los ingredientes de estas formulaciones, el emulsionante seleccionado tiene un papel esencial en estos productos, dado que confiere a las emulsiones la estabilidad requerida, mediante la formación de una barrera protectora alrededor de las gotas de aceite (Dickinson, 1994), determinando las propiedades de la película interfacial de la que forman parte
Boca Ratón, FL, USA: CRC Press LLC
Summary
This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. An increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases. KEY-WORDS: Emulsion – Freezing – Liofilization – Tuna proteins – Viscoelasticity
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