FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Characteristics of model O/W emulsions with addition of condensed aqueous extract from wild cod


The objective of the research study was to determine the effect of the added amount of condensed aqueous extract from wild cod on the physical profile of model O/W emulsions. Samples containing 0, 4, 6, 8 and 10 % of the preparation were analysed. There were determined: consistency coefficients (using a rotational viscometer),  average particle size (using an optical microscope), dispersion coefficients, centrifugal stability, thermal- centrifugal stability and emulsion instability indices (by a LUMiSizer test). A storage test was carried out to analyse the light transmission profiles of the samples stored at 4, 20 or 40 ºC for 1, 4, 7, 10 and 14 days. It was shown that the adding of the cod preparation to the model emulsions resulted in an increase in the average  particle size and consistency coefficient of the emulsion and a decrease in the value of the dispersion coefficient as  compared to the control sample (without protein). All the emulsions were stable in the centrifugal test, whereas  the samples with the preparation added slightly delaminated in the thermal-centrifugal test. The stability of the  emulsions over time was affected by both the presence of the preparation in their composition and the storage  temperature. The preparation used extended the emulsions durability. The samples that were thermostatted at 40  ºC were characterised by the lowest storage stability – the reversible and irreversible phenomena of  estabilization  occurred in them most intensively. It was confirmed that it would be possible to use waste from the fish industry  in the production of low-fat emulsions.


O/W emulsions, fish protein, dispersion coefficient, LUMiSizer test, stability