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Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats
Author(s) -
LECOMTE N.B.,
ZAYAS J.F.,
KASTNER C.L.
Publication year - 1993
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.1365-2621.1993.tb04300.x
Subject(s) - food science , aroma , flavor , chemistry , vegetable proteins , sensory system , taste , sensory analysis , biology , neuroscience
Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off‐flavor (beany and bitterness notes) and off‐aroma. Soya proteins added as PEF increased water‐holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added.