Quality Characteristics of Light Pork Burgers Fortified with Soy Protein Isolate
2010
Akesowan, Adisak, University of the Thai Chamber of Commerce, Bangkok, Thailand
Effect of soy protein isolate (SPI) (0.5 to 3%, w/w) on physical, chemical, sensory, and microstructure properties of light pork burgers containing added water incorporated with 0.7% mixed gum (konjac/gellan gum=3:1) was carried out. Increasing of SPI levels resulted in significantly (p less than 0.05) higher cooking yield, lower reduction in diameter, and darker color of light pork burgers in relation to the control. Textural characteristics including cohesiveness, springiness, and chewiness significantly increased (p less than 0.05) with increasing of SPI up to 2% level; however, decreased these parameters were evident at 3% SPI used. Sensory results indicated that the 2% SPI light formulation showed significantly higher (p less than 0.05) scores for texture and juiciness than those of the control. The product was considered nutritious and provided the reduction of fat and total caloric content about 62.3 and 43.1% of the full-fat product, respectively.
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