Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Chin, Koo Bok; Keeton, J.T.; Longnecker, Michael T.; Lamkey, J.W.

doi:10.1016/s0309-1740(99)00035-2

Cited by 74 publications

(57 citation statements)

References 24 publications

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“…The values of pH and a w varied from 6.21 (CORN) to 6.40 (MOD2) and 0.965 (CORN) to 0.969 (MOD1 and MOD2), respectively. The pH values were in accordance with those found by Pietrasik and Janz (2010), 6.30 to 6.63, and with the study by Chin et al (1999), which reported 6.37 to 6.5 for reduced fat mortadella. Liu et al (2008) tested thermostable modified potato starch (2 or 4 %) as a fat replacer in sausages and noted fat reduction in relation to the standard, which had 30 % of lipids.…”

Section: Resultssupporting

confidence: 92%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p>0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples.The other evaluated parameters showed significant differences (p<0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.

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Section: Resultssupporting

confidence: 92%

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

et al. 2014

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“…Lee et al (2003) reported that the addition of ISP to meat emulsion for pork patties improved cooking loss and juiciness. However, Chin et al (1999) pointed out that the textural properties in a low-fat bologna were less acceptable than the control when more than 2% of the meat protein was replaced with ISP.…”

Section: Articlementioning

confidence: 99%

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

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“…Because of their superior nutritional and functional properties, soy proteins were widely researched and developed as meat and other food products' additives in last century. Soy proteins are utilized in processed meats because of the specific functionalities they are able to impart, for example, as binders to improve the product's yield and texture, as possible gelling agents to enhance the emulsion stability upon heating (Renkema & van Vliet, 2002), improve water absorption, and binding properties, have shown to have antioxidant activity (Pratt & Birac, 1979) which has been attributed to isoflavones and phenolic acids (Pratt, Pietro, Porter, & Giffee, 1981), and as a meat replacement to reduce the formulation costs (Chin, Keeton, Longnecker, & Lamkey, 1999).…”

Section: Soy Proteinsmentioning

confidence: 99%

Utilization of restructuring technology in the production of meat products: a review

Sun

2009

CyTA - Journal of Food

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Meat restructuring technology enables the production of value-added meat products from low quality cuts and trimmings. In addition, this technology can improve products' characteristics such as texture, fat content, bind strength, and shape; meanwhile, it can also satisfy the increasing demand for convenience. The factors affecting the quality of restructured meat products including appearance, comminution and formation, particle size, mixing time, meat type, and fat content are analyzed; roles of non-meat ingredients such as salt, phosphate, soy protein, transglutaminase (TG) are discussed, protein binding and cooking are also mentioned. Salt and phosphates are traditional additives, which facilitate extraction of myofibrillar proteins and enhanced binding of meat particles. Salt is also associated with meat discoloration and rancidity development. Recently, there is a tendency towards reducing salt intake for health reasons. Binders such as k-carrageenan, alginate, TG are widely and successfully used in restructured meat production. Some new techniques such as meat fiber alignment and high pressure treatment are also discussed in this review.Keywords: restructuring; meat products; bind strength; texture La tecnologı´a de reestructuracio´n de carne permite la produccio´n de productos de carne con valor an˜adido partiendo de cortes y pedazos de baja calidad. Adicionalmente, esta tecnologı´a puede mejorar las caracterı´sticas de los productos como textura, contenido graso, cohesio´n y forma; al mismo tiempo, puede satisfacer la demanda creciente de productos de mayor conveniencia. Se analizan los factores que afectan la calidad de los productos de carne reestructurada incluyendo su pulverizacio´n y formacio´n, taman˜o de partı´culas, tiempo para mezclar, tipo de carne y contenido graso; se discute el papel que juegan los ingredientes que no provienen de la carne como sal, fosfato, proteı´na de soya y transglutaminasas; cohesio´n proteı´nica y coccio´n se mencionan tambie´n. La sal y fosfatos son aditivos tradicionales que facilitan la extraccio´n de proteı´nas miofibrillares y una capacidad superior de cohesio´n de las partı´culas de carne. La sal tambie´n se asocia con la decoloracio´n de la carne y el desarrollo de rancidez. Recientemente hay una tendencia a reducir la ingesta de sal por razones de salud. Agentes cohesivos como k-carragenano, alginato y transglutaminasa se usan amplia y exitosamente en la produccio´n de carne reestructurada. Algunas te´cnicas nuevas como alineamiento de fibras de carne y tratamiento a alta presio´n se discuten en esta revisio´n.

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Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Cited by 74 publications

References 24 publications

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Utilization of restructuring technology in the production of meat products: a review

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