Effect of heat treatment on physicochemical properties of soybean

Kim, Sun Hee; Jung, Eun Suk; Kim, So Young; Park, Shin Young; Cho, Yong Sik

doi:10.11002/kjfp.2017.24.6.820

Cited by 4 publications

(1 citation statement)

References 31 publications

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“…Besides the effects of meat production on the environment, meat consumption is associated with health issues. Meat is high in cholesterol and saturated fat and can cause high blood pressure, obesity, cardiovascular disease, and cancer [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Cho,

Bae,

Lee

et al. 2023

Foods

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The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage. Here, we aimed to assess the storage stability of vegetable-oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content (64.85%; 66.07%), hardness (35.48 N; 34.05 N), and DPPH-radical-scavenging activity (30.01%; 30.87%) under −18 and −60 °C, respectively, as well as the highest liquid-holding capacity in different conditions. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. In conclusion, all results supposed that orange oil can be a promising candidate for improving the juiciness and tenderness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of meat analog as an alternative to animal meat.

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Section: Introductionmentioning

confidence: 99%

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Cho,

Bae,

Lee

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Liao

Wang

et al. 2022

Food Research International

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Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Cho,

Bae,

Lee

et al. 2023

Preprint

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Studies on the long-term stability of meat analogs stored under frozen conditions are lacking. Here, we aimed to assess the storage stability of vegetable oil-supplemented meat analogs and analyze the effects of temperature and storage period on their physiochemical characteristics. The meat analogs were prepared by adding 30 g castor oil, orange oil, palm oil, shortening, or margarine vegetable oil based on 100 g of textured vegetable protein. They were then stored at −18 or −60 °C for 6 months and analyzed at one-month intervals. The meat analog supplemented with orange oil had the highest water content, liquid-holding capacity, hardness, and antioxidant activity. During frozen storage, temperature barely affected the meat quality. The storage stability of all meat analog samples was maintained for 6 months, although the quality was slightly reduced with an increase in storage duration. Coliform group bacteria were not detected regardless of the storage condition. Orange oil improved the juiciness of meat analogs, and the quality of samples was maintained for at least 6 months under frozen storage. The findings of this study are relevant to the development and promotion of vegetable meat as an alternative to animal meat.

show abstract

Effect of heat treatment on physicochemical properties of soybean

Cited by 4 publications

References 31 publications

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans

Storage Stability of Meat Analogs Supplemented with Vegetable Oils

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