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Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins
Author(s) -
Feng J.,
Xiong Y.L.,
Mikel W.B.
Publication year - 2003
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.1365-2621.2003.tb09628.x
Subject(s) - hydrolysis , chemistry , soy protein , food science , yield (engineering) , chromatography , materials science , biochemistry , composite material
Native, heated, and enzyme (Alcalase®, Flavourzyme™)‐hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product‐cooking yield. The addition of heated and Alcalase‐hydrolyzed SPIs produced a fine‐stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme‐hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre‐application treatment.