Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein

Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

“…Cohesiveness was lower in the treatments in which the extenders were used alone (T1, T2 and T3) and in the treatment using TSP and CL (T4) when compared to CT. According to Kassama et al (2003), proteins used as extenders increase the water hold ability and improve texture properties, as juiciness. However, in this work, there is a tendency for the structure to maintain cohesiveness when protein extenders are combined with MD.…”

“…Chevance et al (2000) studied oat fiber, tapioca starch and maltodextrin as fat-replacers in beef burgers, salami and frankfurters. Kassama et al (2003) investigated the effect of the addition of soy protein flour and textured soy protein as protein extenders in beef patties. Seabra et al (2002) studied cassava starch and oatmeal as fat replacers of lamb burger.…”

Pore structure characterization of deep-fat-fried chicken meat

“…Food systems consist of different complex composite heterogeneous and anisotropic structures (Kassama, Ngadi, & Raghavan, 2003), and are hygroscopic and capillary porous with definite void structures that modulate mass transport during heat processing (AlRqobah, Kam, & Hughes, 1988;Marousis, Karathanos, & Saravacos, 1991;Saravacos, 1995;Satterfield & Sherwood, 1963;Xiong, Narsimhan, & Okos, 1991). The void structures in meat are primarily the result of the hierarchical arrangement of muscle fibers and connective tissues.…”

“…Several researchers have quantified food microstructure using mercury porosimetry and helium pycnometry (Farkas & Journal of Food Engineering 66 (2005) Singh, 1991;Huang & Clayton, 1990;Kassama et al, 2003;Karathanos et al, 1996;Ngadi, Kassama, & Raghavan, 2001;Rahman, 2001). Karathanos and Saravacos (1993) and Karathanos et al (1996) investigated porosity and characterized PSD by a volume distribution function.…”

“…They described the PSD of non-meat products by two discrete peaks for freeze-dried potatoes, cabbages and apples and three peaks for carrots. Several authors used cumulative pore volume (CPV), cumulative surface area and percent pore volume distribution function to characterize PSD for different meat products (Kassama et al, 2003;McDonald & Sun, 2001a;Ngadi et al, 2001;Rahman et al, 2002). Mercury intrusion and extrusion curves (mercury expelled from the pores) were used to characterize pore shape and structure by Orr (1969).…”