2010
DOI: 10.1007/s13197-010-0045-x
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Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

Abstract: Incorporation of soy protein isolate (SPI) at 0, 15, and 25% levels in buffalo meat was investigated for production, quality and shelf life evaluation of emulsion sausage (ES). Quality of ES was evaluated by pH, moisture content, thiobarbituric acid (TBA) number, total plate count (TPC), and Yeast and mold count, sensory, characteristics and instrumental colour and texture measurements. It was found that pH and moisture content were slightly affected, TBA number remained unaffected. TPC of ES fresh sample was … Show more

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Cited by 41 publications
(30 citation statements)
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“…This is due to the addition of soy protein isolates can bind the savory aroma of glutamic acid from corned fish during cooking [35]. The results of this study are the same as the results of the study on chicken sausages that the addition of soy protein isolate can improve aroma of the product [14].…”
Section: Sensory Evaluationsupporting
confidence: 77%
See 1 more Smart Citation
“…This is due to the addition of soy protein isolates can bind the savory aroma of glutamic acid from corned fish during cooking [35]. The results of this study are the same as the results of the study on chicken sausages that the addition of soy protein isolate can improve aroma of the product [14].…”
Section: Sensory Evaluationsupporting
confidence: 77%
“…While the addition of 1.5% red fermented rice in processing beef sausages produces sausages that have color, aroma and taste and texture in accordance with the sausages in the market [13]. In the corned processing usually using fat or oil to obtain a compact, soft and juicy texture, improve the taste, aroma and appearance of the product [14]. But the addition of fat and oil often separates and accumulates on the bottom of the packaging.…”
Section: Introductionmentioning
confidence: 99%
“…Functional properties of soy proteins such as emulsification, gel formation, etc. have been widely investigated by several researchers (Ahmad et al 2010;Arjun Kulthe et al 2011;Fukushima 1991;Poongodi Vijayakumar and Boopathy 2012;Vasu Pallavi et al 2011) Although soy proteins emulsifying properties have been studied by different authors, there is no scientific research on investigating soy proteins emulsification when full soy flour is used. As a result, this study aimed at removing egg, partially or totally, and developing an egg-reduced product without any financial disadvantage for industry.…”
Section: Introductionmentioning
confidence: 99%
“…Native SP, because of its quaternary and compact tertiary structure has limited foaming (Utsumi et al 1997) and emulsifying (Liu et al 1999) properties. However, structural modifications by chemical methods such as deamidation, succinilation and denaturation, allowing greater conformational flexibility of protein, may improve its surface behavior and functionality (Martinez et al 2007, Ahmad et al 2010.…”
Section: Introductionmentioning
confidence: 99%