title: Stability at comminution chopping temperatures of model chicken breast muscle emulsions.
abstract: Mixtures of vegetable oil and protein solutions extracted from chicken breast muscle were heated to 10°C, 20°C and 30°C before or after the Omni-mixer step of timed emulsification. Emulsion stability (ES) was determined by placing the extracted cream layer between layers of filter paper and polyester mesh and measuring the weight loss after 96 h at 0-1°C. All natural actomyosin and exhaustively washed chicken breast muscle emulsions lost no more than 50% of their original weight after heating and were defined as being stable. Even excessive chopping temperatures (30°C) failed to effect timed emulsification or ES. This study suggests that any instability of finished commercial sausage-type products is not due to changes in the protein caused by excessively high chopping temperatures generated during comminution.
authors: Department of Poultry and Avian Sciences and Institute of Food Science, Cornell University, Ithaca, New York 14853-5601, USA.
authors: M H
authors: MH
authors: Perchonok
authors: J M
authors: JM
authors: Regenstein