Utilization of tempeh and soy curd as extender in beef frankfurters [Philippines]
1986
Ombico, M.T.
Statistical analysis before cooking showed that the addition of tempeh to frankfurter formulation has no significant effect in pH, cook stability and water-holding capacity but significant differences in all levels of substitution were found in emulsifying capacity and at 30% substitution, in emulsion stability. Incorporation of frozen soy curd did not affect pH, water-holding capacity and emulsifying capacity. Significant differences were found in cook stability and emulsion stability. The addition of pressure-cooked soy curd did not affect pH and emulsifying capapcity. Significant differences in cook stability and water-holding capacity were found at the 30% substitution level while emulsion is unstable at the 20% and 30 level of substitution. The results of analysis after cooking indicated that substitution with tempeh decreased smoking-cooking shrinkage, shear value, moisture content and crude protein while crude fat increased. The use of pressure-cooked soy curd decreased the shear value, moisture content and increased the crude fat and crude protein. The addition of frozen soy curd s0964ignificantly increased smoking-cooking shrinkage, moisture content, crude protein but decreased the shear value and crude fat. The general acceptability scores suggest that frozen soy curd can be substituted for lean beef in frankfurter formulations up to 20% level while pressure-cooked soy curd can be substituted up to 30% level without significantly decreasing its acceptability. On the other hand, tempeh can replace up to 30% of the lean beef in the formulation without affecting its general acceptabil
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