Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna

Chin, Koo Bok; Keeton, J.T.; Miller, R. K.; Longnecker, Michael T.; Lamkey, J.W.

doi:10.1111/j.1365-2621.2000.tb13582.x

Cited by 77 publications

(39 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In addition, Ahamed et al (2000) reported that cutlets containing egg white powder had a significantly higher pH compared to the control because of the higher pH of the egg white powder. Furthermore, Chin et al (2000) found that mean pH values of low-fat bologna containing ISP were higher than those of low-fat bologna formulated without ISP.…”

Section: Resultsmentioning

confidence: 98%

“…Hsu and Chung (1999) found that the addition of konjac decreased the hardness in low fat Kung-wan (a Taiwanese emulsified meatball), and Chin et al (1998) reported that as the levels of konjac blends increased from 0.5 to 1.0%, the TPA hardness of low-fat bologna decreased. In addition, Chin et al (2000) demonstrated that the gelation of konjac blends and a soy protein isolate upon cooking contributed to the viscoelastic texture of a low-fat meat gel system. Chen et al (1993) also reported that egg white improved the textural properties of surimi gels.…”

Section: Shear Force and Mfimentioning

confidence: 99%

See 1 more Smart Citation

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

The objective of this study was to examine the effect of adding various humectants (konjac, egg albumin, and isolated soy protein) on the properties of semi-dried chicken jerky. Jerky samples were prepared as follows: control with no humectants and treatments with 0.05, 0.1, and 0.2% of added humectants. Adding the humectants influenced the increase in pH, processing yields, moisture contents, water activity, mechanical tenderness, and sensorial properties (tenderness, juiciness, and overall acceptability) of chicken jerky. Additionally, the konjac treatment most improved the yields, tenderness, and sensorial traits, among the humectant treatments tested. Furthermore, adding 0.1% konjac during jerky manufacture resulted in similar quality properties as adding 0.2% konjac.

show abstract

Section: Resultsmentioning

confidence: 98%

Section: Shear Force and Mfimentioning

confidence: 99%

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Han¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

View full text Add to dashboard Cite

show abstract

“…The fat content of all MCP sausages was lower (p<0.05) than the low fat control (T 1 ). The reduction in fat content with incorporation of fat replacers was also reported by Berry (1994) in pork nuggets (gums and modified starches), Zanardi et al (2006) in salame milano (skimmed milk and dextrins) and Chin et al (2000) in bologna (soya protein isolate). The cholesterol level did not differ with increasing levels of MCP but 2% MCP sausages had lower (p<0.05) cholesterol content than others.…”

Section: Introductionmentioning

confidence: 90%

Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada¹,

Reddy²,

Prabhakar³

2010

J Food Sci Technol

View full text Add to dashboard Cite

Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

show abstract

“…Proteins from soybean are commonly used in processed meat products due to their low cost and functional properties. Soy proteins are known for water-binding, fat-binding, and supporting high emulsion stability (Chin et al, 2000); hence, soy protein isolates (SPI) and concentrates are widely used in the preparation of chopped meats (Gordon and Barbut, 1991). However, addition of SPI occasionally gives less desirable palatability and allergen issue to meat products (Ho et al, 1997), and hence there are regulations to restrict their use in meat products.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

2012

View full text Add to dashboard Cite

Evaluation of poultry protein isolate (PPI) as a food ingredient was carried out by substituting nonmeat ingredients such as soy protein isolate (SPI) or meat protein in turkey bologna. Two concentrations (1.5 and 2% dry weight basis) of PPI prepared from mechanically separated turkey meat were used in this study. Two control samples were prepared with 11 and 13% meat protein, respectively. Physicochemical characteristics of turkey bologna containing PPI were compared with those of control and SPI-containing samples. Batter strength was higher for 2% PPI and 13% meat protein control samples (control-2) compared with all other treatments. Cooking yield of the 11% meat protein control was significantly (P < 0.05) less compared with other treatments. However, there was no significant difference in the expressible moisture or purge loss among all the treatments. Control-2 showed lower L* values and was more reddish during refrigerated storage. Addition of protein isolates caused a significant increase (b* value varied between 11.48 and 12.52) in yellowness of products. Turkey bologna with added protein isolates showed significantly lower lipid oxidation as indicated by induced TBA reactive substance analysis. Results from this study suggest that SPI or meat protein could be replaced by PPI without negatively affecting product characteristics as evident from cooking yield and purge loss values.

show abstract

Evaluation of Konjac Blends and Soy Protein Isolate as Fat Replacements in Low‐fat Bologna

Cited by 77 publications

References 25 publications

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Effects of Konjac, Isolated Soy Protein, and Egg Albumin on Quality Properties of Semi-dried Chicken Jerky

Quality of low fat pork sausage containing milk-co-precipitate

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

Contact Info

Product

Resources

About