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Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System
Author(s) -
Lin K.W.,
Mei M.Y.
Publication year - 2000
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.1365-2621.2000.tb15954.x
Subject(s) - soy protein , food science , chemistry , emulsion , carrageenan , soy flour , water holding capacity , raw material , chromatography , biochemistry , organic chemistry
Effects of incorporation of iota‐carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced‐fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water‐holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat‐stable alginate gel. The SPI had the highest concentration of salt‐soluble protein in either raw or cooked meat batter.