SENSORY, TEXTURAL AND YIELD PROPERTIES OF A COMBINATION HAM EXTENDED WITH ISOLATED SOY PROTEIN

被引：8

作者：

SIEGEL, DG ^{[1
]}

TULEY, WB ^{[1
]}

NORTON, HW ^{[1
]}

SCHMIDT, GR ^{[1
]}

机构：

[1] RALSTON PURINA CO, ST LOUIS, MO 63188 USA

来源：

JOURNAL OF FOOD SCIENCE | 1979年 / 44卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1979.tb03443.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Combination hams were prepared by injecting deboned ham muscles with brines containing solubilized isolated soy protein. The muscles were injected to levels of 30%, 45% or 60%, and then subjected to either 0 hr or 18 hr of intermittent massaging. The effects of massaging, isolated soy protein, and the level of injection on binding strengths, cooking yields and taste‐panel scores were examined. Massaging and isolated soy protein improved both binding strength and cooking yield. increasing levels of injection decreased binding strength and cooking yield. Massaging improved uniformity, textural appeal, and overall acceptability, but decreased tenderness and did not affect juiciness and flavor. Copyright © 1979, Wiley Blackwell. All rights reserved

引用

页码：1049 / 1051

页数：3

共 24 条

[1] EFFECT OF MEAT PARTICLE-SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES [J].