Emulsiones alimentarias aceite-en-agua estabilizadas con proteínas de atún

  1. Ruiz Márquez, Dolores
  2. Partal López, Pedro
  3. Franco Gómez, José María
  4. Gallegos Montes, Críspulo
Grasas y aceites

ISSN: 0017-3495 1988-4214

Year of publication: 2010

Volume: 61

Issue: 4

Pages: 352-360

Type: Article

DOI: 10.3989/GYA.112309 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Grasas y aceites


This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Processing variables during emulsification were also evaluated. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. On the contrary, an increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases.

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