Abstract
Fish meat emulsion was prepared from egg-white, very low lipid sardine meat, salad oil, and vinegar. Its flow property was investigated in relation to coalescence. The peak stresses at 0, about 10, and 200 s−1 (P1, P2, P3) represented the shape of the flow curve. During the initial 7 days, an increase in P1 and P3 was observed in the conventional emulsion composed of egg-white, salad oil and vinegar. An increase in P1 and P2 was observed in fish meat emulsion and in the fish meat matrix including egg-white and vinegar. The P1 increase was ascribed to the properties of the egg-white. During this storage period of fish meat emulsion, coalescence proceeded slowly. On and after 10 days, the P1 increased in the conventional emulsion, but it decreased in fish meat emulsion and in the fish meat matrix. The P1 decrease was ascribed to the properties of the fish meat. This P1 decrease was accompanied by rapid progress of the coalescence. The coalescence development depended on the change in ovalbumin at the interface and the flow property of the fish meat matrix.
