Zorba, Ö2025-05-102025-05-1020060268-005X10.1016/j.foodhyd.2005.06.0102-s2.0-32944455540https://doi.org/10.1016/j.foodhyd.2005.06.010https://hdl.handle.net/20.500.14720/12301In this study Bovine M. longissimus dorsi samples at post-rigor stage were used. Myofibrils were isolated, glycerated, and frozen at -20 degrees C until needed. After emulsion capacity of the samples was determined, emulsion was prepared with addition of oil at rates of 25, 40, 50, 60, 70, 80, 90 and 95%. Emulsion stability (ES) and emulsion viscosity (EV) were determined in these emulsions. It was seen that the emulsified-oil ratios had significant effect (P < 0.01) on the emulsion stability and viscosity of myofibrillar proteins. According to the multiple comparison tests, while the oil emulsified until 70% increased the emulsion stability, but no effect on emulsion stability was observed after 70%. As the oil ratio increased, the emulsion viscosity of myofibrillar proteins increased significantly (P < 0.05). (c) 2005 Elsevier Ltd. All rights reserved.eninfo:eu-repo/semantics/closedAccessOilEmulsionStabilityViscosityMyofibrillar ProteinsArticle