+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

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

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

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

Puolanne, E.M.tikkala, M., 1980: Effect of pH value on water binding capacity of cooked sausage. Fleischwirtschaft 60(6): 1233-1235

Ruip, J.; Gantner, G.; Redey, Z.; Kormendy, L.; Mihalyi, V., 1978: Effects of sodium caseinate and soya bean protein on the water binding capacity of sausage emulsions. Studies were conducted on effects of 2% sodium caseinate or 2% soya protein isolate, added as a gel or a suspension, on the water binding capacity of beef or pork sausage emulsion. Cooking loss increased with increasing storage time of the emulsio...

Puolanne, E.R.usunen, M.M.tikkala, M., 1980: The effect of pH value, salt and phosphate content on water-binding capacity in cooked sausage. Proceedings of the 26th European Meeting of Meat Research Workers prepared by American Meat Science Association: 127

Puolanne, E.R.usunen, M., 1980: On the water-binding capacity of the ingredients of cooked sausage. Fleischwirtschaft 60(5): 1041-1043

Aminlari, M.; Shekarforoush, S.S.; Gheisari, H.R.; Golestan, L., 2009: Effect of actinidin on the protein solubility, water holding capacity, texture, electrophoretic pattern of beef, and on the quality attributes of a sausage product. The objective of this study was to study the effect of actinidin, a sulfhydryl protease from kiwi fruit, on the protein solubility (nitrogen solubility index [NSI]), water holding capacity (WHC), texture, and SDS-PAGE pattern of beef and to evalua...

Pouttu, P.; Puolanne, E., 2004: A procedure to determine the water-binding capacity of meat trimmings for cooked sausage formulation. An attempt was made to determine the water-binding capacity of each individual trimming in a multicomponent system. Three types of experimental cooked sausages (finely chopped luncheon sausage, coarsely chopped sausage and ring sausage with potato...

Honikel, K.; Fischer,, R., 1980: Influence of storage temperature of hot beef muscle on the water binding capacity of meat and of sausage mixtures. Fleischwirtschaft 60(9): 1577-1580

Savchenko, A.F.; Salavatulina, R.M.; Zyrina, L.K.; Vysotskii, V.G.; Safronova, A.M., 1982: Effect of extent of replacement of raw meat by soya protein isolate or sodium caseinate on sausage quality. Meat (40% beef and 60% semi-fat pork) protein was gradually replaced in sausage mix at the expense of beef by 0, 12.5, 25, 50 or 100% sodium caseinate or soya protein isolate. Lard was added to replace the meat tissue fat. 7.5 mg% NaNO2, 2.5% NaCl...

Ahmad, S.; Rizawi, J.A.; Srivastava, P.K., 2010: Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage. Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric ac...