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Protein Hydrolysates for Reducing Water Activity in Meat Products
Author(s) -
VALLEJOCORDOBA BELINDA,
NAKAI SHURYO,
POWRIE WILLIAM D.,
BEVERIDGE THOMAS
Publication year - 1986
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.1365-2621.1986.tb13072.x
Subject(s) - hydrolysate , chemistry , food science , flavor , soy protein , water activity , bromelain , raw material , enzyme , hydrolysis , biochemistry , papain , water content , organic chemistry , geotechnical engineering , engineering
Soy protein hydrolysates were assessed for their effectiveness as water activity (a w ) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H 2 SO 4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid‐enzymatic (0.5N H 2 SO 4 , 7 hr ‐ 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid‐enzyme (A‐E) hydrolysate solution had the lowest a w When 3.3 ‐ 4.6% of this A‐E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, a w was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A‐E hydrolysate did not significantly alter the flavor. The A‐E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.