Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Ho, Kai-Lai G.; Wilson, Lester A.; Sebranek, Joseph G.

doi:10.1111/j.1365-2621.1997.tb04020.x

Cited by 25 publications

(19 citation statements)

References 12 publications

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“…Figure 1 shows controls had highest TBARS value than treatments, however, the value increased (p<0.05) in all samples with the increase of storage periods. These findings are agreement with the findings of Ho et al (1997) who reported that chicken sausages treated with carragreenan, soy protein concentrate or antioxidants did not show difference in initial TBARS, but were increased over storage. At the end of the storage, the lowest TBARS were found in T 3 sample (0.62 mg malonaldehyde per kg), and this value was much lower than the threshold value of TBARS is around 2.0 mg maloaldehyde/kg (Witte et al 1970).…”

Section: Resultssupporting

confidence: 83%

“…Matlock et al (1984) also reported textural scores decline with the extension of storage period, and that were more visible in carragreenan control and carragreenan-soy incorporated products. Ho et al (1997) reported that the soy protein concentrate results in off-flavour in reduced-fat sausage products after 4 week of refrigeration storage. The overall acceptability of nugget samples also followed the same pattern that observed for other sensory attributes.…”

Section: Resultsmentioning

confidence: 99%

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Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p>0.05), but fibers and ash contents was increased (p<0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p>0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p>0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets.

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Section: Resultssupporting

confidence: 83%

Section: Resultsmentioning

confidence: 99%

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

et al. 2011

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“…Gel strength is a highly controversial texture parameter, as several authors have found contradictory results. Ho et al (1997) did not find any significant difference in gel strength and cohesiveness between regular frankfurters and those made with tofu (a soy product). Chin et al (2000) found the similar textural features (hardness and gel strength) in regular bologna (30% lipids) and bologna made with 2% isolated soy protein/1% konjac.…”

Section: Gel Strength Of Emulsified Sausage Made With Argentine Croakmentioning

confidence: 58%

Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

Lempek

Martins

Prentice

2007

Journal of Aquatic Food Product Technology

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Different products, like emulsified sausages, can be made from surimi from Argentine croaker (Umbrina canosai). This fish is caught in large amounts in the Southern Brazil coast, but is underutilized and has a low commercial value. The objective of the present work was to evaluate the influence of soy protein, potato starch and heating temperature on the texture of an emulsified sausage processed from this surimi. For this, a factorial design was carried out with gel strength and cohesiveness being the measured processing parameters. It could be concluded that cohesiveness diminishes with the increase in soy protein

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“…Soy proteins are known for water-binding, fat-binding, and supporting high emulsion stability (Chin et al, 2000); hence, soy protein isolates (SPI) and concentrates are widely used in the preparation of chopped meats (Gordon and Barbut, 1991). However, addition of SPI occasionally gives less desirable palatability and allergen issue to meat products (Ho et al, 1997), and hence there are regulations to restrict their use in meat products. In the United States, the maximum quantity of SPI that can be added to sausage types of products is only 2% (Belloque et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

2012

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Evaluation of poultry protein isolate (PPI) as a food ingredient was carried out by substituting nonmeat ingredients such as soy protein isolate (SPI) or meat protein in turkey bologna. Two concentrations (1.5 and 2% dry weight basis) of PPI prepared from mechanically separated turkey meat were used in this study. Two control samples were prepared with 11 and 13% meat protein, respectively. Physicochemical characteristics of turkey bologna containing PPI were compared with those of control and SPI-containing samples. Batter strength was higher for 2% PPI and 13% meat protein control samples (control-2) compared with all other treatments. Cooking yield of the 11% meat protein control was significantly (P < 0.05) less compared with other treatments. However, there was no significant difference in the expressible moisture or purge loss among all the treatments. Control-2 showed lower L* values and was more reddish during refrigerated storage. Addition of protein isolates caused a significant increase (b* value varied between 11.48 and 12.52) in yellowness of products. Turkey bologna with added protein isolates showed significantly lower lipid oxidation as indicated by induced TBA reactive substance analysis. Results from this study suggest that SPI or meat protein could be replaced by PPI without negatively affecting product characteristics as evident from cooking yield and purge loss values.

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Dried Soy Tofu Powder Effects on Frankfurters and Pork Sausage Patties

Cited by 25 publications

References 12 publications

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

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