Soya proteins functional and sensory characteristics improved in comminuted meats

Soya proteins functional and sensory characteristics improved in comminuted meats

Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off-flavor (beany and bitterness notes) and off-arom...

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Veröffentlicht in:Journal of food science 1993-05, Vol.58 (3), p.464-466
Hauptverfasser: Lecomte, N.B, Zayas, J.F, Kastner, C.L
Format: Artikel
Sprache:eng
Schlagworte:
AISLADO DE PROTEINAS
Biological and medical sciences
CALIDAD
CONCENTRADOS DE PROTEINA
CONCENTRE DE PROTEINE
FARINE
Food industries
Fundamental and applied biological sciences. Psychology
HARINAS
INGREDIENT
INGREDIENTES
ISOLAT PROTEIQUE
Meat and meat product industries
PRODUCTOS DE LA CARNE
PRODUIT CARNE
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
PROTEINAS VEGETALES
PROTEINE VEGETALE
QUALITE
SOJA
TECHNOLOGIE ALIMENTAIRE
TECNOLOGIA DE LOS ALIMENTOS
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Zusammenfassung:Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off-flavor (beany and bitterness notes) and off-aroma. Soya proteins added as PEF increased water-holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb04300.x