Abstract:
he effects of pH (3.5-8.5) and ionic strength (0.2-0.7 M NaCl) of pea solution (2%) on the emulsion properties of beef were studied using a model system. A central composite rotatable design was used to determine the response surface. pH and ionic strength had significant effects on the emulsion properties of beef. pH and ionic strength increased emulsion capacity (EC), emulsion stability (ES) and emulsion activity (EA). Emulsion density (ED) decreased with increasing pH and increased with ionic strength until a critical point, which was reached at an ionic strength of 0.348 M and a pH of 6.74. pH of pea solution had a quadratic effect on the studied emulsion characteristics which were minimum between pH of 5.5-6.5.
