Functionality of Fish Muscle: Emulsification Capacity

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Abstract
The emulsification capacity of white muscle of Oregon groundfish was investigated — English sole, sand sole, petrale sole, lingcod, and orange rockfish emulsified 75–80 ml oil/g muscle. Little variation was found in the emulsifying capacity of samples from four catches spaced over a 3-mo period. Frozen storage (−40 C) caused no apparent decrease in emulsifying capacity even after 12 mo of storage. In vitro exposure to formaldehyde and Cu++ caused a decrease in emulsifying capacity, but Cu+ had no significant effect. The addition of 0.02% free fatty acid caused a > 20% increase in emulsifying capacity.

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