Texturized soy protein in beef loaves: cooking, losses, flavor, juiciness and chemical composition
1978
Carlin, Frances | Ziprin, Yolanda | Zabik, Mary E. | Kragt, Linda | Polsiri, Anukool | Bowers, Jane | Rainey, Barbara | Van Duyne, Frances | Perry, Aiko K.
Extract: A collaborative study was made by four laboratories on characteristics of meat loaves as affected by 15 or 30% substitution of texturized soy flour (TSP) obtained from six manufacturers. Increased levels of TSP caused a progressive decrease in total and drip losses. Soy flavor and aroma increased but beef flavor decreased as the level of textured soy flour was increased. Moisture content of raw or of cooked loaves was not affected by soy substitution but percent moisture retention increased as level of TSP increased. Lipid retention in cooked loaves was increased as TSP substitution level was increased. Although addition of TSP diluted the lipid in the raw loaves, only slight differences occurred between the lipid content of the cooked all beef and soy substituted loaves.
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