Stability at cooking temperatures of model chicken breast muscle emulsions

M H Perchonok; J M Regenstein

doi:10.1016/0309-1740(86)90010-0

Stability at cooking temperatures of model chicken breast muscle emulsions

Meat Sci. 1986;16(1):31-43. doi: 10.1016/0309-1740(86)90010-0.

Authors

M H Perchonok¹, J M Regenstein

Affiliation

¹ Department of Poultry and Avian Sciences and Institute of Food Science, Cornell University, Ithaca, NY 14853-5601, USA.

PMID: 22054742
DOI: 10.1016/0309-1740(86)90010-0

Abstract

Emulsion stability (ES) was measured on timed emulsification (TE) samples made with natural actomyosin (NAM) and exhaustively washed (EW) muscle, heated to 75°C, before using the Omni-mixer or after centrifugation. All emulsions cooked after centrifugation were found to be stable. The emulsions made with NAM showed a large decrease in ES when heated above 40°C prior to using the Omni-mixer. However, aqueous protein disappearance did not decrease significantly after TE until NAM was heated to between 60°C and 75°C. On the other hand, emulsions made with EW muscle heated prior to using the Omni-mixer showed a large decrease in both ES and aqueous protein disappearance after TE between 60°C and 75°C.