Plasma protein isolate and textured soy protein in ground beef formulations
1979
Seideman, S.C. | Smith, G.C. | Carpenter, Z.L. | Dill, C.W.
Soy protein extenders added to ground beef result in lower cost than all-meat products. Plasma protein isolates (PPI) are available in great quantity from slaughtered animals, and may be used to improve quality of ground beef patties extended with textured soy proteins (TSP). Addition of 1% PPI improved the color, texture, appearance, flavor, shrinkage and palatability of raw and broiled patties, extended with different brands and levels of TSP, as evaluated by a taste panel. PPI also increased the binding of cooked patties, which are often crumbly due to TSP extenders. The brand and substitution level of TSP used affected raw patty color, cooking shrinkage and cooked patty appearance. These findings suggest that decreases in flavor, juiciness and palatability of ground beef patties extended with 20-30% TSP, may be slightly improved by the addition of 1% PPI.
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