ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
: Native, heated, and enzyme (Alcalase®, Flavourzyme™)-hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product-cooking yield. The addition of heated and Alcalase-hydrolyzed SPIs produced a fine-stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme-hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre-application treatment.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb09628.x
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