Effect of Phospholipids and Fatty Acid Composition of Oil on Emulsifying Capacity of Soluble Protein of Chicken

Franzen, R. W.; May, K. N.

doi:10.3382/ps.0470623

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Introduction1

The Water Exudation1

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1968

1987

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Cited by 2 publications

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“…They noted that more short-chain and monounsaturated triglycerides were emulsified than were other triglycerides. Frazen and May (1968), however, found no difference between various blends of corn oil with coconut oil, linseed oil or lard.…”

Section: Introductionmentioning

confidence: 86%

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Influence of Lipid Composition on the Water and Fat Exudation and Gel Strength of Meat Batters

Whiting¹

1987

Journal of Food Science

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Blends of lard with eight separate fats or oils (70:30 w/w) were prepared and used as the fat component of meat batters. After cooking, the batters were analyzed for water and fat exudation and gel strength. None differed significantly from the control of 100% lard. Positive correlation coefficients, however, were significant between percent monounsaturated triglycerides and water exudation, polyunsaturated triglycerides and fat exudation and saturated triglycerides and gel strength. Addition of lecithin, cholesterol or methyl palmitate to the lard increased fat exudation and decreased gel strength. Sodium laurate had the opposite effect whether added to the lard or to the aqueous phase.

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Section: Introductionmentioning

confidence: 86%

“…Only sodium laurate improved them. Frazen and May (1968) noted that concentrations of phospholipid above 150 mg per 100 mg protein in an oil-extracted protein model system increased the amount of oil emulsified. Our lecithin concentrations were less than 5 mg/lOOg.…”

Section: The Water Exudationmentioning

confidence: 99%