Abstract:The aim of the present study is investigating the effect of some biological binders such as microbial transglutaminase "MTGase" and non biological binders such as textured soy protein "TSP", soy protein concentrate "SPC" and sodium alginate on the texture of meat patties using the texture profile analysis (TPA) comparing with sensory evaluation.The results indicated that the patties samples containing SPC and MTGase had the highest values of hardness (3.65 N), chewiness (2.70) and number of chewings (25.30). A… Show more
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