ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A simple method for the manufacture of meat loaf type canned products, based on milk or plant protein, is described. the process relies on preparing a suitable emulsion of the proteins, fats, water and flavour, followed by retorting to form a suitable gel with chewy characteristics. of all the proteins tested only a low calcium type of milk co-precipitate was found to be a suitable emulsifier. When combined with a water binder, i.e. textured vegetable proteins, granulated co-precipitates or wheat proteins, a suitable simulated meat product is formed after retorting, the characteristics of which resemble those of meat in chewiness, sliceability, appearance and flavour. the products can be used sliced in sandwiches, salads or fried. No change was observed after storage for six months at 45°G.Sensory evaluation of these products in comparison to a commercial sample, based on texturized vegetable protein, showed no significant differences in the degree of general acceptability, but their sliceability was considered better than the control.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1976.tb00701.x
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