EMULSIFYING PROPERTIES OF ACTOMYOSIN FROM SEVERAL SPECIES

Response surface methodology was utilized to compare the effects of fa ctors such as protein concentration, pH and NaCl levels on the emulsif ying activity index (EAI) and emulsifying stability index (ESI) of nat ural 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 essen tially to the effect of NaCl and pH, and to a lesser extent of protein concentration. Regression models for ESI were statistically significa nt in natural actomyosia of chicken and pork and not significant in ac tomyosin from hake. Analysis of variance of these models showed that t he different behaviour of actomyosin from chicken and pork was due ess entially to the different ways in which ESI was affected by protein co ncentration, pH, pH x pH and the interaction of protein concentration and pH. In general, actomyosin from hake presented higher EAI and lowe r ESI values than did actomyosin from chicken or pork. (C) 1996 Academ ic Press Limited