Abstract
Soya proteins were incorporated into meat batters either as part of preemulsified fat (PEF) or as the powder. Batters made with PEF had higher viscosity, water holding capacity, adhesive properties, and improved batter stability. During storage the experimental frankfurters had similar microbial count, water activity and TBA values, but frankfurters containing soya proteins added as PEF had lower total volatile nitrogen than those samples with soya protein added as the powder. Samples containing PEF during 30 days of storage were less bitter and beany than those with powdered proteins. Incorporation of soya proteins in the PEF form improved functionality of sausage batters, and therefore, could increase the usage of soya proteins in comminuted meats.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
