Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

Youssef, M. S. K.; Barbut, Shai

doi:10.1016/j.meatsci.2010.09.002

Cited by 123 publications

(87 citation statements)

References 37 publications

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“…Xiong et al (1999) highlighted that the increase in the charges of protein allows for electrostatic interactions between proteins and polysaccharides; therefore, this facilitates the formation of more elastic gels in products. Similar results were obtained by Youssef & Barbut (2011), who stated that texture parameters vary due to the formation of a dense protein matrix and a rigid structure depending on the amount of lean meat used in the formulation. In this study, the sausages made with inulin and pectin were not statistically different from that in the T0; this could be attributed to the ability of dietary fibers to mimic the function of fat in the sausages.…”

Section: Shear Force (Sf) and Texture Profile Analysis (Tpa)supporting

confidence: 86%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than those of the control. The addition of inulin (T2) increased the sensory acceptance of the sausages (5.75). Fat can be replaced with inulin and pectin in frankfurter sausages to produce healthy and functional products.

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Section: Shear Force (Sf) and Texture Profile Analysis (Tpa)supporting

confidence: 86%

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Méndez‐Zamora¹,

García‐Macías²,

Santellano‐Estrada³

et al. 2015

Food Sci. Technol (Campinas)

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show abstract

“…The addition of GG resulted in a more opaque color (lower L* and smaller b*) than those of the formulations added of MS. This result can be explained by the use of MS that is clearer than GG that is obtained from the ground endosperm of seeds and can be explained by a reduction in the concentration of myoglobin in meat (YOUSSEF & BARBUT, 2011). However, these products are often less accepted by consumers.…”

Section: Resultsmentioning

confidence: 99%

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

2012

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“…is was also reported by Pietrasik et al [36], where nonmeat proteins have been used as gelling agents in restructured or comminuted meats as they interact positively with meat proteins, increasing yield and texture by improving water holding capacities. Youssef and Barbut [37] reported that adding soy and whey protein reduced cooking losses in emulsi ed meat batters. is can be explained due to the loss of moisture and the dilution of meat proteins in the product as plant proteins are added [20].…”

Section: Ph Awing Loss Cooking Loss and Dimensionalmentioning

confidence: 99%

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

Baugreet

Kerry

Allen

et al. 2018

Journal of Food Quality

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Restructured beef steaks were formulated by adding protein-rich ingredients (pea protein isolate (PPI), rice protein (RP), and lentil our (LF) (at 4 and 8%)), phosphate (0.2%), and two binding agents: 1% (TG) and 0.15% (TS). e e ects of their addition on the physicochemical properties of the beef steaks were investigated. Protein content of the RP8TG sample was signi cantly higher than that of the control in both the raw and cooked state. Raw LF4TS exhibited greater (P < 0.01) a * values than the control; however, after the cooking process, L * , a * , and b * values were similar for all treatments. Textural assessment showed that elevating protein level increased (P < 0.001) hardness, chewiness, cohesiveness, and gumminess in cooked restructured steaks. LF addition reduced all textural values assessed, indicating a strong plant protein e ect on texture modi cation. e commercial binder produced a better bind in combination with protein ingredients. is facilitated the production of uniformed restructured beef steaks from low-value beef muscles with acceptable quality parameters using a novel process technology.

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Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

Cited by 123 publications

References 37 publications

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Fat reduction in the formulation of frankfurter sausages using inulin and pectin

Hydrolyzed collagen, modified starch and guar gum addition in turkey ham

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

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