The effects of iodized sodium chloride (NaCl), uniodized NaCl, and potassium chloride (KCl) on viscosity, emulsification capacity, and functionality of fresh liquid yolk in mayonnaise were studied. Both salt type and level had a significant (P<.05) effect on viscosity. Uniodized NaCl produced the greatest increase in viscosity, while KCl produced the least. Viscosity increased as salt level was increased from 5 to 15%. Both salt type and level had a significant (P<.05) effect on emulsification capacity. Emulsification capacity was reduced dramatically by the addition of any of the salts. There was no difference in emulsification capacity of yolk treated with iodized NaCl or KCl, but that treated with uniodized NaCl had a significantly (P<.05) lower emulsification capacity. Emulsification capacity decreased as salt level increased. Mayonnaise made with KCl had the lowest apparent viscosity, whereas that made with iodized NaCl had the highest apparent viscosity. There was a significant (P<.05) difference in spread of mayonnaise made from each salt at the 5% level; there was no significant (P>.05) difference in spread between mayonnaise made with KCl or iodized NaCl at the 10% level, and there was no significant (P>.05) difference in spread of mayonnaise made with uniodized NaCl or KCl at the 15% level of salt. Salt level had a significant (P<.05) effect on apparent viscosity and spread. Mayonnaise with 10% salt had the highest mean Brookfied viscosity value and the lowest mean spread. Salt type and level affected mayonnaise stability . Mayonnaise made with uniodized NaCl had the highest mean stability, whereas that made with KCl had the lowest mean stability.
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HARRISON et al. (1986) studied this question.
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