ABSTRACT
This study investigates the characterization and emulsifying properties of different type lecithins. Emulsifying properties of lecithins isolated from rainbow trout egg (RL) and trout processing discard (WL) were compared with the soybean (SL) and hen egg yolk (HL) lecithin in sunflower-fish oil O/W emulsion systems. The phospholipid contents of RL and WL were significantly higher than those of HL and SL. The higher phospholipid contents in RL and WL resulted in lower droplet size (18.3-20.5 µm), higher viscosity (2.37-2.51 mPa.s) and higher physical stability (78.11-75.33) of emulsions. The linoleic acid (C18:2) was the most abundant PUFA in terrestrial origin lecithins (HL and SL), whereas DHA and EPA, a valuable omega-3 fatty acid, were the major PUFAs in aquatic origin lecithins (RL and WL). RL and WL formed more stable emulsions than HL and SL. This study provides valuable information for utilization of RL and HL as emulsifier in emulsion systems.
Subject(s)
Emulsifying Agents/chemistry , Lecithins/chemistry , Lecithins/isolation & purification , Oncorhynchus mykiss , Animals , Chickens , Eggs , Emulsifying Agents/isolation & purification , Emulsions/chemistry , Fatty Acids, Unsaturated/analysis , Female , Food Storage , Food-Processing Industry , Phospholipids/analysis , Phospholipids/chemistry , Rheology , Sunflower Oil/chemistry , ViscosityABSTRACT
This study describes the potential use of olive oil and olive oil-pomegranate juice sauces as antioxidant, preservative and flavoring agent in fish marinades. The olive oil and sauces, produced from emulsifying of olive oil and pomegranate juice with gums, were blended with marinated anchovy (Engraulis encrasicholus) fillets. The aim of the present study was to produce a new polyphenol-rich marinade sauces by emulsifying pomegranate juice with olive oil in different proportions (25%, 35% and 50%v:v). In order to evaluate the effects of olive oil and olive oil-pomegranate juice sauces on quality of anchovy marinades, the chemical (TVB-N and TMA), oxidative (peroxides value, K230, thiobarbituric acid and K270) and sensory analyses were carried out during storage at 4°C. The present study showed that saucing of anchovy marinades with olive oil-pomegranate sauce can retard the undesirable quality changes, prolong the lipid oxidation and improve the sensory properties.