ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Effects of incorporation of iota-carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced-fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water-holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat-stable alginate gel. The SPI had the highest concentration of salt-soluble protein in either raw or cooked meat batter.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2000.tb15954.x
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