Emulsifying properties of actomyosin from several species

Abstract

Response surface methodology was utilized to compare the effects of factors such as protein concentration, pH and NaCl levels on the emulsifying activity index (EAI) and emulsifying stability index (ESI) of natural actomyosin from hake, pork and chicken muscle. The models of EAI for the three species proved significant. Differences found in the EAI behavioural model with respect to the variables tested were due essentially to the effect of NaCl and pH, and to a lesser extent of protein concentration. Regression models for ESI were statistically significant in natural actomyosia of chicken and pork and not significant in actomyosin from hake. Analysis of variance of these models showed that the different behaviour of actomyosin from chicken and pork was due essentially to the different ways in which ESI was affected by protein concentration, pH, pH × pH and the interaction of protein concentration and pH. In general, actomyosin from hake presented higher EAI and lower ESI values than did actomyosin from chicken or pork. ©1996 Academic Press Limited.