This study investigated the influence of thermal treatment (30 °C to 110 °C, 30 min) on the physicochemical and rheological properties of an emulsion stabilized by black tilapia (Oreochromis mossambicus) skin at pH 4. The protein pattern of tilapia gelatin did not have any significant difference after the gelatin was heated within a temperature range of 30 °C to 70 °C. However, at 90 °C and 110 °C, denaturation occurred where α-, β- and γ-chains of the gelatin were degraded, leading to a concomitant increase in low molecular peptides. The emulsion stability was investigated through a particle size analyzer, zeta potential, microscopic observation and creaming index. The gelatin emulsion was physically stable at 30 °C to 70 °C with a mean droplet size of less than 13 μm. When the heating temperature was increased to 90 °C and 110 °C, the emulsion showed a pronounced increase in droplet size due to coalescence. The gelatin emulsion heated at 90 °C and 110 °C also displayed instability against creaming after storage at room temperature for 7 days. As the heating temperature increased, the gelatin emulsion exhibited a decrease in apparent viscosity and the flow behavior changed from shear thinning to Newtonian. The rheological data also showed that the storage modulus (G′) of emulsion became more frequency dependent as the heating temperature increased, indicating weak droplet interactions. The tilapia gelatin emulsion was physically unstable when subjected to thermal treatment above 70 °C. The data reported in this study provides useful insight into the formulation of acidic food emulsions that require thermal treatment.

这项研究调查了热处理（30°C至110°C，30分钟）对黑罗非鱼（Oreochromis mossambicus）稳定的乳液的理化和流变性质的影响。）皮肤在pH值为4的情况下。将明胶在30°C至70°C的温度范围内加热后，罗非鱼明胶的蛋白质模式没有任何显着差异。但是，在90°C和110°C下，明胶的α链，β链和γ链降解的地方发生了变性​​，从而导致低分子肽的增加。通过粒度分析仪，ζ电位，显微镜观察和乳化指数研究乳液稳定性。明胶乳液在30°C至70°C的温度下物理稳定，平均液滴尺寸小于13μm。当加热温度提高到90°C和110°C时，由于聚结，乳液的液滴尺寸明显增加。在90°C和110°C加热的明胶乳液在室温下保存7天后，也显示出对乳膏的不稳定性。随着加热温度的升高，明胶乳液的表观粘度降低，流动行为从剪切稀化变为牛顿化。流变学数据还表明，随着加热温度的升高，乳液的储能模量（G'）变得更加依赖频率，表明微滴相互作用较弱。罗非鱼明胶乳液在70°C以上进行热处理时在物理上不稳定。这项研究中报告的数据为需要热处理的酸性食品乳液配方提供了有用的见识。流变学数据还表明，随着加热温度的升高，乳液的储能模量（G'）变得更加依赖频率，表明微滴相互作用较弱。罗非鱼明胶乳液在70°C以上进行热处理时在物理上不稳定。这项研究中报告的数据为需要热处理的酸性食品乳液配方提供了有用的见识。流变学数据还表明，随着加热温度的升高，乳液的储能模量（G'）变得更加依赖频率，表明微滴相互作用较弱。罗非鱼明胶乳液在70°C以上进行热处理时在物理上不稳定。这项研究中报告的数据为需要热处理的酸性食品乳液配方提供了有用的见识。