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| Field | Value |
| Title | Emulsification efficiency of various extracts of fish, goat and beef proteins in model food emulsions and preparation of sausage |
| Names |
Basu, S.
Das, K.P. Chattoraj, D.K. Gopakumar, K. |
| Date Issued | 1987 (iso8601) |
| Abstract | Emulsifying efficiencies of fish, goat and beef protein extracts were measured quantitatively in terms of phase-vol. ratio. The max. phase-vol. ratio determined from salt extract, water extract, actomyosin and slurry varied in the order beef > goat > fish. Emulsifying capacity was measured in the presence of a mixed fat, i.e. goat fat mixed with peanut oil in varying proportions. There were slight changes in viscosity values for different systems, but the max. phase-vol. ratio for a particular protein source did not change appreciably with change in composition of the mixed fat. Protein stabilized water-in-oil emulsions were less stable than oil-in-water emulsions. Sausages made from all the protein sources were acceptable to a taste panel, though goat and beef sausages scored better than fish sausages. |
| Genre | Article |
| Topic | Emulsification |
| Identifier | Journal of Food Science and Technology, India 1987: 24(5), 203-207 |