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Meat loaf type canned products based on milk or plant proteins
Author(s) -
THOMAS M. A.,
TURNER A. D.,
HYDE K. A.
Publication year - 1976
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1976.tb00701.x
Subject(s) - flavour , food science , chemistry , emulsion , vegetable proteins , chewiness , retort , biochemistry , organic chemistry
Summary A simple method for the manufacture of meat loaf type canned products, based on milk or plant protein, is described. the process relies on preparing a suitable emulsion of the proteins, fats, water and flavour, followed by retorting to form a suitable gel with chewy characteristics. of all the proteins tested only a low calcium type of milk co‐precipitate was found to be a suitable emulsifier. When combined with a water binder, i.e. textured vegetable proteins, granulated co‐precipitates or wheat proteins, a suitable simulated meat product is formed after retorting, the characteristics of which resemble those of meat in chewiness, sliceability, appearance and flavour. the products can be used sliced in sandwiches, salads or fried. No change was observed after storage for six months at 45°G. Sensory evaluation of these products in comparison to a commercial sample, based on texturized vegetable protein, showed no significant differences in the degree of general acceptability, but their sliceability was considered better than the control.