Functionality of Six Nonmeat Proteins in Meat Emulsion Systems

Parks, Lisa; Carpenter, J. A.

doi:10.1111/j.1365-2621.1987.tb06590.x

Cited by 70 publications

(39 citation statements)

References 16 publications

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“…Soya proteins used as additives in foods, especially meat products, improve functional characteristics of the system such as water binding and textural properties (Padda et al,, 1985;Parks and Carpenter, 1987;Rice et al, 1989). In order to develop new foods based on soya protein or to continue using soya proteins as additives, their objectionable flavors and aroma need to be eliminated or reduced.…”

Section: Introductionmentioning

confidence: 98%

Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Lecomte

Zayas

Kastner

1993

Journal of Food Science

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Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off-flavor (beany and bitterness notes) and off-aroma. Soya proteins added as PEF increased water-holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added.

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Section: Introductionmentioning

confidence: 98%

Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Lecomte

Zayas

Kastner

1993

Journal of Food Science

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“…The stability of the meat emulsion was evaluated using the method of Parks and Carpenter [12]. Samples of 50 g were packed in heat-resistant packaging, vacuum-sealed, weighed and heated in a water bath at 70 °C for 60 min.…”

Section: Evaluation Of the Stability Of The Meat Emulsion During Procmentioning

confidence: 99%

Effect of Incorporating Free or Encapsulated Ascorbic Acid in Chicken Frankfurters on Physicochemical and Sensory Stability

Comunian¹,

Thomazini²,

Gambagorte³

et al. 2014

JFSE

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Sodium erythorbate, antioxidant and curing accelerator, used in meat products, have no vitamin functionality. Ascorbic acid (AA), in contrast, is a powerful antioxidant, but very unstable. The application of encapsulated AA in frankfurters could allow the incorporation of an antioxidant with vitamin functionality and improved stability. The aim of this study was to evaluate the application of AA microcapsules in frankfurters and the effects of their application on the product. Different analyses were conducted. The values obtained for mass loss, moisture content, water activity, pH and instrumental color were not significantly different among the treatments. The frankfurters containing the microcapsules exhibited the lowest hardness value (approximately 5,000 g), resulting in better scores in the sensory analysis. It was possible to apply the AA microcapsules without compromising the oxidative stability and physicochemical characteristics of the product, providing a promising method for protecting AA and producing fortified frankfurters.

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“…In addition, they modified the latter test to also perform their time-emulsification test. Parks and Carpenter (1987) used four methods: a) the bind value developed by Saffle, b) cook in the bag and measured water and fat release, c) liquid released by placing cooked products on a filter paper, and d) cook yield, to evaluate six non-meat proteins. This highlights the importance of establishing one standard test to evaluate fat holding capacity which can be used to compare proteins studied at different places/times (Barbut, 1996).…”

Section: Test Combinationsmentioning

confidence: 99%

Advances in Determining Meat Emulsion Stability

Barbut

1999

Quality Attributes of Muscle Foods

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Producing high quality comminuted products is an on-going challenge to the meat processor dealing with a large selection of raw materials at prices changing on a daily basis. The comminution process is designed to reduce the lean meat and fat particle size. This results in better salt soluble protein extraction and in reducing the tendency of the fat to separate. The type of meat and fat used have a significant effect on the chopping procedure as well as the quality of the final product. Under-chopping usually results in minimal binding, whereas over-chopping results in a massive fat and water separation during the cooking process. The main methods developed to evaluate meats, namely the emulsion capacity test, emulsion stability, fat extraction, constant emulsification value and gel torsion bind value, are reviewed. In addition, the use of fiber optic sensors by the meat industry and the development of an on-line optical sensor for meat comminution are discussed.

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Functionality of Six Nonmeat Proteins in Meat Emulsion Systems

Cited by 70 publications

References 16 publications

Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Effect of Incorporating Free or Encapsulated Ascorbic Acid in Chicken Frankfurters on Physicochemical and Sensory Stability

Advances in Determining Meat Emulsion Stability

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