Capacidade de retenção de água e de gordura de diferentes concentrados proteicos usados em produtos cárneos emulsificados
2012
Cristas, Ana Sofia Antunes | Matos, Teresa de Jesus da Silva
Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia
Mostrar más [+] Menos [-]The aim of this study was to determine the functionality, regarding water and fat holding capacity (WHC and FHC), and the cost-effectiveness of seven proteins used in meat emulsions, following an internal industrial procedure. This data will allow the proteins from different alternative suppliers to be compared. As an indicator of WHC several ratios protein:water were tested. The greater ratio in which a gel behavior was still observed was assumed as optimum. To determine FHC several experiments with different protein:fat:water ratios were conducted, using the optimum protein:water ratio and pork backfat. The optimum ratio was the one for which the fat loss was less than or equal to 1%. Whey protein exhibit the highest WHC and sodium caseinate exhibit the highest FHC. Pork collagen did not show any holding capacity since this was an enzymatically hydrolyzed protein. Soy protein concentrates (functional, non-functional and dispersible) showed the best cost-effectiveness due to their low price. Plasma and collagen protein was already pointed out as possible substitute for whey protein and, during this study, revealed a better cost-effectiveness. However, it is necessary to proceed with pilot scale product tests to validate this formula change functional equity and profitability.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Technical University of Lisbon
