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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