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Application of Amiurus nebulosus Skins Collagen in Mayonnaise

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Abstract:

Using Amiurus nebulosus skins collagen as a kind of emulsifier in the mayonnaise, instead of a part of yolk. Based on the viscosity and organoleptic evaluation to determine the optimal formula: 0.2% Amiurus nebulosus skins collagen, 72% oil, 12.5% yolk, 9% water, 2.0% salt, 2.0% sugar, 1.1% monosodium glutamate and 1.5% spice. The experimental result showed that Amiurus nebulosus skins collagen had the advantage of emulsifying and mouthful in mayonnaise application.

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Periodical:

Advanced Materials Research (Volumes 781-784)

Pages:

1786-1790

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.781-784.1786

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Cite this paper

Online since:

September 2013

Authors:

Ya Ting Wang, Li Li Chen, Li Zhao

Keywords:

Amiurus nebulosus Skins Collagen, Application, Mayonnaise, Viscosity

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© 2013 Trans Tech Publications Ltd. All Rights Reserved

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