Liha töötlemine
2004). functional properties. It is well recognized
that solubilized muscle proteins are a natural
emulsifying agent due to the nature of the
Aims of Emulsification
amino-acid side-chains situated along their
The emulsification unit operation has three lengths, some of which are lyophilic and
specific aims. First, it has to ensure the others hydrophilic (Wilson 1981). Meat pro-
physicochemical stability of the product. teins have very different properties, depend-
Emulsification determines the characteristic ing on their functional role in the muscle.
structure of the batter, which greatly influ- They can be divided into three groups, based
ences fat and moisture separation from the on their solubility characteristics (Nakai and
product during cooking
annaabi.ee 
