STABILITY OF OIL‐IN‐WATER EMULSIONS. 1. Effects of Surface Tension, Level of Oil, Viscosity and Type of Meat Protein

TLDR: In this article, surface tension responses for solutions of salt-soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface active agents.

Abstract: SUMMARY– Surface tension responses for solutions of salt-soluble protein from cow meat, beef hearts, beef cheek meat, pork trim and pork cheek meat were found to follow the Type III curves assigned to surface-active agents. The stability of emulsions prepared utilizing salt-soluble protein of the meats was significantly affected by concentration of protein and level of oil. As either concentration of protein or of oil was increased, higher and more significant stability of the emulsions was observed. Emulsions prepared from protein of each type of meat had similar responses for stability. High and significant correlation was found between protein surface activity and emulsion stability. Little change in emulsion viscosity was found except at the upper protein and oil levels tested.