The effects of the amount of emulsified oil on the emulsion stability and viscosity of myofibrillar proteins

In this study Bovine M. longissimus dorsi samples at post-rigor stage were used. Myofibrils were isolated, glycerated, and frozen at −20 °C until needed. After emulsion capacity of the samples was determined, emulsion was prepared with addition of oil at rates of 25, 40, 50, 60, 70, 80, 90 and 95%. Emulsion stability (ES) and emulsion viscosity (EV) were determined in these emulsions. It was seen that the emulsified-oil ratios had significant effect (P<0.01) on the emulsion stability and viscosity of myofibrillar proteins. According to the multiple comparison tests, while the oil emulsified until 70% increased the emulsion stability, but no effect on emulsion stability was observed after 70%. As the oil ratio increased, the emulsion viscosity of myofibrillar proteins increased significantly (P<0.05).