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Influence of An Addition of Textured Milk Proteins Upon Physicochemical Properties of Meat Mixtures
Author(s) -
OZIMEK G.,
POZNAŃSKI S.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb11068.x
Subject(s) - chemistry , food science , absorption of water , sodium , salt (chemistry) , polyphosphate , emulsion , viscosity , syneresis , biochemistry , organic chemistry , materials science , phosphate , composite material
Meat systems consisted of beef haunch (pH 5.63) in which textured milk proteins were substituted at: 0, 10, 20, 30, 40, 50, 75, and 100%. The effects of these substitutes on the physicochemical properties of ground meats were measured for products containing no salt, sodium chloride (2%), polyphosphate mixture Hamine (0.5%) and sodium chloride and Hamine together (2%+ 0.5%). Measurements included: water absorption capacity, water‐holding capacity, thermal shrinkage, consistency, viscosity, fat absorption capacity, emulsifying capacity, emulsion stability, and active acidity. Addition of textured milk proteins improved the technological adaptability of ground beef, optimum substitution depending on the type of salt. In order to improve the physicochemical properties of beef, substitution of 30% meat by textured milk proteins with addition of 2% sodium chloride, is recommended.