| 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... |
