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Effect of soy protein isolate on water-binding capacity of emulsified sausage mixes


, : Effect of soy protein isolate on water-binding capacity of emulsified sausage mixes. Proceedings of the European Meeting of Meat Research Workers (29, Vol. II): F.7, 735-743

Cooled beef and pig meat were carefully separated into muscle, fatty tissue and connective tissue components; each was minced through a 2-mm mesh grid, mixed with 2.5% dry salt and 7.5 mg NaNO2/100 g muscle, and held at 0-4 degrees C for 24 h. Model sausage mixes were prepared using at 4 levels each 25-100% muscle, 0-30% hydrated soya protein isolate, 0-45% fatty tissue, 0-18% connective tissue, and 24-45% water.


Accession: 001189809

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Related references

Gorbatov, V.; Salavalutila, R.; Lyubchenko, V.; Goroshko, G.; Belousov, A.; Kuznetsova, T., 1983: Influence of soy protein isolate on the water holding capacity of sausage emulsions. 29th European Congress of Meat Researcher Workers: Salsomaggiore Parma 298-291983: 743

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