Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver.

The differences of emulsion properties between normal colour chicken livers (NCCLs) and discolouration chicken livers (DCCLs) were evaluated. Compared with NCCLs, the L* and b*-value of DCCLs were extremely higher (p <.05), but the a*-value, cooking loss and emulsification stability were lower (p <.05). The elasticity and cohesiveness of two kinds of livers had significant difference (p <.05) after 45 °C. The particle size and optical morphology of the emulsion prepared with NCCLs were significantly smaller than that of the emulsion prepared with DCCLs (p <.05), and the emulsion of NCCLs was stable and uniform distribution. Overall, the NCCLs presented more stable emulsification properties than DCCLs, and the formed emulsion was exquisite and uniform. The results indicated that in order to obtain high quality emulsified chicken liver products, it might be necessary to select the NCCLs instead of DCCLs as raw material to process. The NCCLs could be great feasible and potential application in the development of emulsified chicken liver paste products. NCCLs had better emulsifying stability, cohesiveness and elasticity than DCCLs. Emulsion prepared with NCCLs presented stable and uniform distribution. NCCLs could be feasible to develop emulsified chicken liver paste products. [ABSTRACT FROM AUTHOR]