Oil-in-water food emulsions stabilized by tuna proteins


  • D. Ruiz-Márquez Departamento de Ingeniería Química. Universidad de Huelva. Facultad de Ciencias Experimentales. Campus del Carmen
  • P. Partal Departamento de Ingeniería Química. Universidad de Huelva. Facultad de Ciencias Experimentales. Campus del Carmen
  • J. M. Franco Departamento de Ingeniería Química. Universidad de Huelva. Facultad de Ciencias Experimentales. Campus del Carmen
  • C. Gallegos Departamento de Ingeniería Química. Universidad de Huelva. Facultad de Ciencias Experimentales. Campus del Carmen




Emulsion, Freezing, Liofilization, Tuna proteins, Viscoelasticity


This work is focused on the development of o/w salad dressing-type emulsions stabilized by tuna proteins. The influence of protein conservation methods after the extraction process (freezing or liofilization) on the rheological properties and microstructure of these emulsions was analyzed. Processing variables during emulsification were also evaluated. Stable emulsions with adequate rheological and microstructural characteristics were prepared using 70% oil and 0.50% tuna proteins. From the experimental results obtained, we may conclude that emulsion rheological properties are not significantly affected by the protein conservation method selected. On the contrary, an increase in homogenization speed favours an increase in the values of the linear viscoelastic functions. Less significant is the fact that as agitation speed increases further, mean droplet size steadily decreases.


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How to Cite

Ruiz-Márquez D, Partal P, Franco JM, Gallegos C. Oil-in-water food emulsions stabilized by tuna proteins. Grasas aceites [Internet]. 2010Dec.30 [cited 2024May29];61(4):352-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1045




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