Effect of frozen storage on emulsifying properties of actomyosin

MIGNINO, LORENA; TOMÁS, MABEL; PAREDI, MARIA ELIDA

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

SPRINGER

Lugar: Hamburgo; Año: 2011 vol. 233 p. 437 - 445

1438-2377

Abstract             The emulsifying properties of actomyosin (AM) of mantle and fins obtained periodically from frozen stored squid were investigated. Oil in water (O/W) emulsions and their stability were studied by optical characterization. Both emulsions showed that the initial BackScattering (BS) decreased after 3 months of frozen storage. O/W emulsions formulated with AM of squid mantle showed certain stability during the first 20 minutes, and presented destabilization during the remaining analyzed time, reaching a 20% of BS, approximately. However, for emulsions formulated with AM of fins, the BS diminution was recorded between 30 and 45 min, indicating a higher stability as a function of time, with respect to the mantle. The size distribution of emulsions prepared after short times of storage presented three droplet size populations. With increasing the time of frozen storage, the size distribution changed from trimodal to bimodal: the large population decreased until it disappeared and the population with medium size increased at long time of frozen storage. The emulsions formulated with AM of squid fins presented a similar behaviour than emulsions of mantle.  QuickScan profiles allowed discriminating creaming and coalescence processes to both emulsions mainly at short time of frozen storage. The emulsion prepared with AM from squid fins was further flocculated than emulsion of mantle. Actomyosin from fin squid exhibits the best properties as emulsifier agents of O/W emulsions.  These results suggest that a short frozen-storage period can favour the emulsifying properties of actomyosin obtained from squid mantle and fins. On the other hand, the structure of flocs would affect positively the stability of emulsions.