Liha töötlemine
collisions. The droplet size is the key param- tic properties of emulsions depend on molec-
146 Chapter 7
ular and colloidal interactions, which govern typical sensory properties such as appear-
whether emulsion droplets aggregate or ance, texture, flavor, or noise. Finely com-
remain as separate entities (McClements minuted products are defined by their smooth
1999). These interactions affect protein func- surface. The “knackwurst,” which contains
tionality attributes such as emulsification, pork, beef, spices, and some garlic, is named
gelation, and water binding (Gordon and for the familiar popping noise when bitten
Barbut 1997). Main molecular forces are (“Knack!”). Generally, “cold emulsions”
repulsive electrostatic forces, attractive van give sliceable products, whereas “hot emul-
der Waals forces, and steric overlap. sions” give spreadable products. Third, it is
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