Quality characteristics of light pork burgers fortified with soy protein isolate

Akesowan, Adisak

doi:10.1007/s10068-010-0163-2

Cited by 39 publications

(33 citation statements)

References 17 publications

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“…However, chicken patties substituted with up 50% blanched oyster mushrooms did not display any changes in cook yield (Wan Rosli et al, 2011). The higher cooking yields from TSP are consistent with previous research which found increases in cook yield for 2% SPI in pork patties and 2% TSP in beef patties (Akesowan, 2010;Kassama, Ngadi, & Raghavan, 2003). The coefficient of variance (CV) of moisture content and moisture retention was 10% or lower, and these values are within the error of the methodology.…”

Section: Cook Yieldsupporting

confidence: 91%

“…Figures 4a and 4b showed that the addition of mushrooms at any concentration significantly reduced the patty's consistency when compared to the all-meat control. 2-5% TSP displayed lower levels of hardness than their all-meat controls (Akesowan, 2010 andKassama, Ngadi, andRaghavan, 2003), pork patties substituted with 2-10% SPI showed increased hardness levels (Danowska-Oziewicz, 2014). 2-5% TSP displayed lower levels of hardness than their all-meat controls (Akesowan, 2010 andKassama, Ngadi, andRaghavan, 2003), pork patties substituted with 2-10% SPI showed increased hardness levels (Danowska-Oziewicz, 2014).…”

Section: Mechanical Testsmentioning

confidence: 95%

“…Since soy is a protein-based meat extender, it has the ability to bind with water and fat to produce products with higher moisture content and yield (Brewer, 2012). Akesowan (2010) reported decreases in flavor liking and increased bean flavor when soy protein isolate was added to pork patties. However, the sensory attributes of the final product can be compromised when soy is added at high concentrations in some applications.…”

mentioning

confidence: 99%

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Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Wong

Corradini

Autio

et al. 2019

Food Science & Nutrition

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Lowering the sodium content in meat products, particularly in beef patties, can be challenging because sodium plays many functional roles in these products. Meat extenders can contribute to lower sodium content by imparting complementary flavors while reducing caloric and sodium content. A systematic comparison of two meat extenders, namely mushrooms and textured soy (TSP) in terms of physical and sensory characteristics, is presented herein. The physical properties of the samples suggested that the use of mushroom and TSP extender would perform statistically similar to an all‐meat control depending on the level of substitution. Hedonic sensory analysis showed meat extension using mushrooms yielded liking scores more similar to the all‐meat formulations than TSP in reduced sodium applications. The results of this research suggest that mushrooms have the potential to be successfully incorporated into reduced sodium meat products to provide a healthier product.

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Section: Cook Yieldsupporting

confidence: 91%

Section: Mechanical Testsmentioning

confidence: 95%

mentioning

confidence: 99%

See 1 more Smart Citation

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Wong

Corradini

Autio

et al. 2019

Food Science & Nutrition

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“…This is likely because both the KF/XG mixture and SP were able to increase the WHC of the nuggets, which in turn may had allow water to move in between protein molecules. Additionally, a formation of stable, elastic and rigid protein/konjac gel matrix with good water and fat binding properties may have formed (Akesowan 2010). An excessive SP ([3 %) was found to decrease texture scores.…”

Section: Texturementioning

confidence: 99%

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Akesowan

2016

J Food Sci Technol

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Formulated chicken nuggets which are low in fat and, high in dietary fiber and free from phosphate were developed by adding various levels of a konjac flour/xanthan gum (KF/XG) (3:1) mixture (0.2-1.5 %, w/w) and shiitake powder (SP) (1-4 %, w/w). A central composite rotatable design was used to investigate the influence of variables on the physical and sensory properties of nuggets and to optimize the formulated nugget formulation. The addition of the KF/XG mixture and SP was effective in improving nugget firmness and increasing hedonic scores for color, taste, flavor and overall acceptability. The nugget became darker with more SP was added. Optimal nuggets with 0.39 % KF/XG mixture and 1.84 % SP had reduced fat, higher dietary fiber and amino acids. After frozen (-18 ± 2°C) storage, optimal formulated nuggets showed slower decreased in moisture, hardness and chewiness compared to standard nuggets. Konjac flour and SP also lowered lipid oxidation in frozen formulated nuggets. A slight change in sensory score was observed in both nuggets were microbiologically safe after frozen storage for 75 days.

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“…Transmisi Analisa ketebalan (Akesowan, 2010) Disiapkan edible film. Diukur menggunakan jangka sorong pada tiga posisi yang berbeda.…”

Section: Prosedur Analisaunclassified

Producing of Cornstarch Edible film and Antibacterial Activity Test (The Study of Glycerol Concentration and Beluntas Leaves Extract (Pluchea Indica L.))

2016

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AbstrakTujuan penelitian untuk mengetahui pengaruh konsentrasi gliserol dan ekstrak daun beluntas, serta mengetahui kombinasi konsentrasi gliserol dan ekstrak daun beluntas yang tepat untuk menghasilkan edible film antibakteri yang memiliki kualitas mekanik dan daya hambat yang tepat. Penelitian menggunakan Rancangan Acak Kelompok 2 faktor dimana faktor 1 konsentrasi gliserol (8%, 10% dan 20%) dan faktor 2, ekstrak daun beluntas (20%, 25%, dan 30%) yang diulang 2 kali. Pengamatan kualitas mekanik (kuat tarik, elongasi, laju transmisi uap air, kecerahan, dan ketebalan) dan daya hambat. Data yang diperoleh diolah dengan analisa ragam (ANOVA), jika ada beda nyata dilanjut uji BNT 5%. Edible film terbaik pada pelakuan kombinasi penambahan konsentrasi gliserol 8% dan penambahan konsentrasi ekstrak daun beluntas 20% dengan kuat tarik 9,35 N/cm 2 ; elongasi 13,34 %; laju transmisi uap air 3. PENDAHULUANPenggunaan kemasan dalam kehidupan sehari-hari merupakan hal yang sangat penting untuk melindungi produk atau bahan pangan sehingga dapat memperpanjang umur simpan produk atau bahan pangan, sekaligus mampu mencegah kontaminasi mikrobia yang ada di lingkungan sekitar. Namun penggunaan kemasan sintetis dalam kehidupan seharihari dapat menimbulkan dampak buruk bagi lingkungan dan juga bagi kesehatan. Oleh karena itu untuk mengurangi dampak negatif kemasan sintetis bagi lingkungan dan kesehatan diperlukan jenis kemasan yang dapat diuraikan secara alami, dan tidak menimbulkan efek buruk

show abstract

Quality characteristics of light pork burgers fortified with soy protein isolate

Cited by 39 publications

References 17 publications

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties

Production and storage stability of formulated chicken nuggets using konjac flour and shiitake mushrooms

Producing of Cornstarch Edible film and Antibacterial Activity Test (The Study of Glycerol Concentration and Beluntas Leaves Extract (Pluchea Indica L.))

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