Über Prüfsysteme zur Beurteilung von Fleischprotein‐Substituten für Brühwürste. 2. Mitt. Maßstabsvergleich und Vereinfachung

Abstract

Vergleichende Bestimmungen des Kochverlustes von Fleisch-Wasser-Systemen haben ergeben, daB die Wasserbindung an einem ,,kritischen Punkt" der Wasserzugabe ein fur die Eignungsprufung von Fleischsubstituten brauchbares Kriterium ist. Es wird ein vereinfachtes kiichentechnisches Modellsystem vorgeschlagen, das eine Urteilsubertragung auf kleintechnische MaBstabe zulaBt.

Evaluation of water binding properties of powdered meat binders, substitutes, and extenders by mixing with freeze‐dried meat preparations and measuring the uptake of water on the Baumann apparatus

“…-.. The uptake of water from 27; NaCl solution (80 "C, 1 min) by freezedried prerigor beef substituted by increasing amounts of powdered proteinaceous materials on the BAU-MANN apparatus (1 -soy protein concentrate; 2soy protein isolate 2; 3 -sunflower * I protein isolate 3; 4 -sunflower pro-Evaluation of water binding properties of powdered meat binders, substitutes, and extenders by mixing with freeze-dried meat preparations and measuring the uptake of water on the BAUMANN apparatus losses of fresh meat model systems substituted by such materials, if (1) on the BAUMANN apparatus water will be taken up from a 2"" sodium chloride solution at 80 "C and (2) the cooking loss of meat /fat/water-systems will be determined at the "critical point" characterized by a striking increase of cooking losses in the course of water addition [2]. Nevertheless the rate or substitution has to be high (40"/,).…”