Functional Property Measurement of Mixtures of Meat and Extender Proteins

Restructured steaks made with various binders were evaluated using subjective and objective texture profile analysis of the following treatments: intact ribcye muscle, calcium alginate, salt/tripolyphosphate, crude myosin extract, whey protein, wheat gluten, soy protein isolate, surimi and no additives. Steaks made with calcium alginate or crude myosin extracts had superior binding. Steaks with 1.5% surimi had similar textural propertics to those with calcium alginate or crude myosin extract. Whey, wheat gluten or soy isolate protein in restructured steaks detrimentally affected product flavor. Calcium alginate, crude myosin extract and surimi could be potential binders in the manufacture of restructured steaks without deterimental effects on quality.from fish muscle, may also be effective due to its unique binding ability (Burgarella et al., 1985).

Section: Meat and Additivesmentioning

confidence: 99%

Sensory, Instrumental Texture Profile and Cooking Properties of Restructured Beef Steaks Made with Various Binders

Chen

Trout

1991

“…When NaCl was added to the pork meat-soy protein system (D), r, and K-values increased greatly, despite the effect of NaCl in depressing the flow parameters of soy protein alone. , Porteous and Quinn (1979) demonstrated that synergism and antagonism in some functional properties of protein mixtures occur at high ratios of extender protein to meat. The differences observed with regard to the addition of NaCl to the three meat-soy protein systems could be due to the type and quality of proteins contained in beef, pork and chicken meat and to the type and amount of remaining fat.…”

Section: Resultsmentioning

confidence: 99%

Influence of Soy Protein and NaCl on the Rheological Properties of Beef, Pork or Chicken Muscle Homogenates

Bianchi

Pilosof

Bartholomai

1987

Yield stress, consistency index and flow behavior index of homogenates were 3.5-11.7 N/m*, 6.9-14.9 N s"/m', and 0.31-0.37, respectively, but with the addition of soy protein the respective values were 8.8-23.4 N/m*, 15.7-34.7 N s"/m2, and 0.23-0.25. NaCl in the muscle homogenates changed yield stress, consistency index and flow behavior index to 17.6-26.4 N/m*, 27.2-31.6 N s"/m2, and 0.23-0.25, respectively, but when both NaCl and soy protein were added, the respective values were 17.641 N s"/m*, and 0.24-0.29. Rheological parameters for homogenates containing soy protein decreased in value with NaCl addition but the magnitude of the decrease was lower when meats were present compared to the homogenate containing only soy proteins.

“…Two protein systems may act either synergistically to produce a product of higher performance than each individually, or antagonistically to produce a less effective product (Porteous and Quinn, 1979).…”

Section: Introductionmentioning

confidence: 99%

Milk Proteins Affect Yield and Sensory Quality of Cooked Sausages

Ellekjær¹,

Næs²,

Baardseth³

1996

Sausages were produced with seven different mixtures with skim milk powder, sodium caseinate and whey protein (1.5, 3, 5%) according to a simplex-centroid design, where the proportion of each ingredient varied from 0 to 100%. Principal component analysis (PCA) identified that sausages with 1.5% milk protein were most similar in sensory quality to the controls and had minimum cooking loss. PCA was effective to reduce the number of attributes to five to describe the main variation among the 1.5% milk protein sausages. A mixture of 1:1 blend of skim milk powder and whey protein resulted in the product with lowest cooking loss.