ABSTRACT
The design, formulation and development of a new product or the improvement of a traditional product are dependent on the knowledge of the physicochemical, bromatological and rheological characteristics of that product. An important aspect of the study of food is complex dispersions such as emulsions. For preparation and formulation of emulsions, surfactants like protein are used to constitute a molecular barrier that helps emulsions to form and stabilizes dispersions. The aim of this work was to standardize an oil in water (O/W) food emulsion with Arencas (Triportheus magdalenae) isolated protein. For this procedure, a physicochemical and bromatological characterization of fish muscle has been done, in which a protein percentage of 17.85±0.12 has been achieved. This has allowed for the recovery of 72-90% of isolated protein to be used in food products such as salad dressing, mayonnaise, spreads, dressings and other products. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 40% w/w palm oil and different concentrates of isolated protein from Arenca, between 2.5 and 3.5% w/w. Therefore, we have obtained an oil in water (O/W) food emulsion with isolated proteins from Arenca that presented non-Newtonian fluid type pseudoplasticity and homogeneous distribution of droplets.
Index terms:
Isolated protein; rheology; microstructure.
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