Effects of different levels of salt and phosphate on some emulsion attributes of the common carp (Cyprinus carpio L., 1758)

The effects of different solutions of phosphate (K2HPO4) and salt (NaCl) on the emulsion properties of fresh common carp (Cyprinus carpio L., 1758) was studied by using a model system. The pH value of the minced carp, salt and phosphate slurries ranged between 6.80 and 7.53. The effects of phosphate on pH values were statistically significant (p<0.01). Emulsion capacity (EC) of the carp meat was between 253.15 and 307.93 ml oil/g protein, and EC significantly (p<0.01) increased with the increasing phosphate levels in the presence of 0.0 and 1.0% salt. The EC increased with salt levels but it was not statistically significant (p<0.01). In general, emulsion stability (ES) of the treatments was between 65.13 and 77.13%. ES significantly (p<0.01) increased with the increasing phosphate levels in the 0.0 and 2.0% salt groups. One percent salt and 0.50% K2HPO4 gave significantly (p<0.01) higher ES compared to the no salt counterparts. Emulsion viscosity (EV) value of the samples was between 2500 and 5650 mPa s. EV values increased with the increasing phosphate levels in 0.0 and 1.0% salt groups, and a statistically significant (p>0.01) difference was determined in 2.0% salt and 0.50% phosphate-containing groups. As a result, the use of carp meat in the presence of 2.0% salt and 0.50% phosphate in the processing of emulsified fish products might produce a potential raw material for better utilization of these fishes.