Liha töötlemine
“Underchopping”
polymers in food emulsions are governed by results in interfacial surfaces with thick
their interactions with water, and they are layers of myofibrillar segments around the
only exhibited when they are fully dissolved fat globules and without efficient distribution
and evenly distributed throughout the of proteins and/or fat throughout the interface
aqueous phase (McClements 1999). Protein (Mandigo 2004). “Overchopping” leads to
solubility is, for instance, a prerequisite step a thin protein film having a low mechanical
for emulsification, gelation, and water reten- strength unable to stop fat droplets’ migra-
tion (Xiong 1994). Myofibrillar proteins’ tion to the product surface, where they form
solubilization requires a minimal ionic small pockets of fat called “fat caps.”
strength of 0.5 M; this condition is usually Temperature increases during chopping
annaabi.ee 
