Emulsifying capacity and emulsion stability of animal liver

Abstract

Meat food emulsions are liquid multiphase systems consisting of water, fat and emulsifier, liquid being single, relatively stable thermodynamically. Influence the amount of emulsifier emulsifying capacity is proportional and is a growing trend. Emulsion stability after heat treatment increases as the increasing amount of emulsifier (pork liver) is virtually identical to nature addicts emulsifying capacity of the amount of emulsifier. Research has been carried out in model systems representing oil 100ml 100 ml water 7 g liver. On meat emulsion technology (pate, liverwurst) is considered an ideal recipe containing emulsified product: non-fat meat, pig fat or lard, water, the following chemical composition corresponds to 10-12% total protein (including 2 to 2.5 % collagen), 20-25% fat and 60-70% water.