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Use of spun soy protein in meat systems
Author(s) -
Quass W.
Publication year - 1979
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02671493
Subject(s) - flavor , soy protein , food science , texture (cosmology) , product (mathematics) , quality (philosophy) , chemistry , computer science , mathematics , artificial intelligence , physics , geometry , quantum mechanics , image (mathematics)
Fabricated products made with spun protein analogues, even at 50% levels, are very similar to their all meat counterparts and have high acceptability. The flavor and texture problems associated with many other meat extenders which restrict their use to 10–30% can be overcome by use of spun protein analogues. These spun protein analogues are very adaptable to applications with sectioned and formed products and in some cases actually improve product quality.