Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

Das, Anubrata; Anjaneyulu, A. S. R.; Gadekar, Y.P.; Singh, Renu; Pragati, H.

doi:10.1016/j.meatsci.2008.02.011

Cited by 94 publications

(80 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Textured vegetable protein is physically removed skin and taken oil with a solvent and then processed through one or two extruder that has a texture like meat (Das et al, 2008). From this process, Texturized Vegetable Protein (TVP) has a lower fat content than beef and will influence the chemical composition of the sausage.…”

Section: Chemical Composition (Water Fat Protein)mentioning

confidence: 99%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

View full text Add to dashboard Cite

The effect of texturized vegetable protein (TVP) on the quality of beef sausages was investigated in this research. Several formulations which replaced by beef meat with TVP ranging from 10-20% w/w were investigated for their physical, chemical, sensory properties and also protein profile by SDS-PAGE. The addition of TVP concentration significantly influences physicochemical characteristics e.g. water, fat content, the color parameter (L and b value), WHC, Texture (Hardness) and cooking yield (P<0.05). The protein profile also influenced by the addition of TVP in beef sausage formula. Higher substitution of meat with TVP will increase the water and will decrease fat content significantly (P<0.05). The highest water content is 40% TVP (64.02 ± 1.15%) where the lowest water content is control (61.29 ± 1.88%). The highest fat content is control (12.16 ± 1.87%) where the highest fat content is (8.53 ± 2.09%). For the physicochemical properties, e.g. L* and b* value, WHC and Cooking yield will increase during the substitution of meat with TVP in sausage products (P<0.05). The hardness will decrease during the substitution of meat with TVP in sausage products (P<0.05). Sensory results indicated that sensory attributed of beef sausage showed good acceptance until 30% of TVP substitution.

show abstract

Section: Chemical Composition (Water Fat Protein)mentioning

confidence: 99%

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Hidayat¹,

Wea²,

Andriati³

2017

Food Res.

View full text Add to dashboard Cite

show abstract

“…Increasing the concentration of okara resulted in an increase in hardness (p < 0.05), and this may be related to the reduction in moisture. Products' hardness decrease with increase in moisture content (DAS et al, 2008). Chewiness is defined as the energy required to chew the beef burger (SARIÇOBAN; YILMAZ; KARAKAYA, 2009).…”

Section: Preparation Of Burger Beef Samplesmentioning

confidence: 99%

“…Increasing the concentration of okara significantly reduced chewiness values (p < 0.05, Table 2). Soft texture of soy paste significantly affected the chewiness of soy paste full-fat extended nuggets (DAS et al, 2008). Springiness is how well a product physically springs back to the initial condition during the first compression (YILMAZ; DAGLIOGLU, 2003) and is related to water binding and fat properties (HORITA et al, 2011).…”

Section: Preparation Of Burger Beef Samplesmentioning

confidence: 99%

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Su¹,

Yoshida²,

Contreras-Castillo³

et al. 2013

Ciênc. Tecnol. Aliment.

View full text Add to dashboard Cite

“…A significant (p<0.05) increase in FFA content during storage might be due to time, temperature and moisture content and exposure to various environmental conditions such as storage, processing etc. (Das et al, 2008). The FFA content was also reportedly enhanced in chicken meat fed with diet containing cinnamon powder during successive storage days under refrigeration (Sang-Oh et al, 2013).…”

Section: Resultsmentioning

confidence: 99%

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Ganie¹,

Kumar²,

Tanwar³

2017

JEB

View full text Add to dashboard Cite

Aim:Methodology: Results:Interpretation:The present study was conducted to analyze the effect of fortification of various variants and combinations of barley flour and pea flour on the quality traits of fish balls.The technical programme was formulated to evaluate and assess the quality traits of low sodium fish balls incorporated with barley and pea flour. The product was developed by replacing ten percent of lean fish flesh (wt/wt) with three different variants and combination of barley flour and pea flour in the following ratios: 20:25, 50:50 and 75:25. The control samples were prepared by incorporating 10% refined wheat flour (wt/wt). The prepared designer emulsion based fish products were packaged hygienically under aerobic condition in 100 gauge polyethylene pouches. All the prepared products were examined for various storage quality traits in refrigerated (4±1 ºC) condition for 21 days at weekly intervals.The physico-chemical quality, emulsion uniformity and stability and uniformity, cooking yield and sensory attributes were found to be significantly (p<0.05) higher with low sodium fish ball product fortified with barley flour and pea flour in 25:75 ratio was optimum and suitable for the preparation of fish balls. The FFA, TBARS and all the microbiological profile were found to be significantly (p<0.05) inclined with the successive storage days.Low sodium fish balls can be optimally and suitably prepared with barley flour and pea flour in 25:75 ratio with substitution of 10% of lean fish meat (wt/wt). The developed products were found to be th safe and fit for human consumption till 14 day of refrigeration storage, without adversely affecting any of its sensory qualities. All the prepared products are kept at refrigeration temperature (4±1°C) under aerobic packaging and analyzed for proximate parameters (Moisture, fats, protein, ash), physio-chemical (pH, cooking yield), sensory attributes, storage quality (FFA, TBA) and microbiological parameters were analyzed at regular intervals at 0, 7,14 and 21 days Low sodium fish ball using barley flour (Hordeum vulgare L.) and pea flour (Pisum sativum) (25:75) was most optimum for preparation without adversely affecting the sensory quality of foods.

show abstract

Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage

Cited by 94 publications

References 25 publications

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein

Okara, a soymilk industry by-product, as a non-meat protein source in reduced fat beef burgers

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Contact Info

Product

Resources

About