Impact of soy protein isolates and specific fractions on rancidity development in a cooked, refrigerated beef system

Impact of soy protein isolates and specific fractions on rancidity development in a cooked, refrigerated beef system

Adding 0, 8, 16 and 24% soy isolate to a cooked, refrigerated beef system decreased TBA values proportionately. The impact of specific crude soy protein fractions on development of rancidity (TBA values) was investigated. The 7S, 9S and 11S protein fractions, a whole protein isolate produced from th...

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Veröffentlicht in:Journal of food science 1991-01, Vol.56 (1), p.188-190
Hauptverfasser: Romijn, A. (Agricultural Univ. of Wageningen, The Netherlands), Cuppett, S.L, Zeece, M.G, Parkhurst, A.M, Lee, M.L
Format: Artikel
Sprache:eng
Schlagworte:
AISLADO DE PROTEINAS
Biological and medical sciences
CARNE DE RES
Chemistry
COCCION
CUISSON
Food
Food industries
Fundamental and applied biological sciences. Psychology
INGREDIENT
INGREDIENTES
ISOLAT PROTEIQUE
Meat
Meat and meat product industries
PROTEINAS VEGETALES
PROTEINE VEGETALE
Proteins
RANCIDEZ
RANCIDITE
REFRIGERACION
REFRIGERATION
SOJA
Soybeans
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
VIANDE BOVINE
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Zusammenfassung:Adding 0, 8, 16 and 24% soy isolate to a cooked, refrigerated beef system decreased TBA values proportionately. The impact of specific crude soy protein fractions on development of rancidity (TBA values) was investigated. The 7S, 9S and 11S protein fractions, a whole protein isolate produced from the same flakes, and the same commercial soy isolate as used previously were incorporated at the 24% or equivalent level. All additions had significant (P0.05) antioxidant effect. The commercial isolate and the laboratory-produced whole isolate exhibited the most antioxidant activity. The 7S and the 9S fractions contributed significant (P0.05) antioxidant activity
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1991.tb08008.x