The use of ingredients of different origins is often carried out in the meat industry to improve the yield and the quality of frankfurter. Nevertheless, the substitution of meat proteins with macromolecules obtained from different sources can result in an unespected change in characteristics as well as texture, colour, cooking yield and water holding capacity. Two different combinations of ingredient (sodium caseinate-modified starch and soy protein-modified starch) were tested for WHC, water activity, colour, cooking loss in the case of the emulsified meat paste and also for texture in the cooked frankfurter. Partial substitution of sodium caseinate with starch resulted in a higher water holding capacity on the meat emulsion and higher values of elasticity and breaking force at Texture Profile Analysis of cooked frankfurter. The use of soy protein isolate showed to improve the WHC and the behaviour at the texture analysis (higher elasticity and breaking force), in comparison with sodium caseinate, but the substitution of soy protein with starch did not seem to further improve the physical characteristics of frankfurter.[...]

Uso di ingredienti funzionali diversi e caratteristiche qualitative di prodotti carnei emulsionati (würstel)

PITTIA, Paola
1999

Abstract

The use of ingredients of different origins is often carried out in the meat industry to improve the yield and the quality of frankfurter. Nevertheless, the substitution of meat proteins with macromolecules obtained from different sources can result in an unespected change in characteristics as well as texture, colour, cooking yield and water holding capacity. Two different combinations of ingredient (sodium caseinate-modified starch and soy protein-modified starch) were tested for WHC, water activity, colour, cooking loss in the case of the emulsified meat paste and also for texture in the cooked frankfurter. Partial substitution of sodium caseinate with starch resulted in a higher water holding capacity on the meat emulsion and higher values of elasticity and breaking force at Texture Profile Analysis of cooked frankfurter. The use of soy protein isolate showed to improve the WHC and the behaviour at the texture analysis (higher elasticity and breaking force), in comparison with sodium caseinate, but the substitution of soy protein with starch did not seem to further improve the physical characteristics of frankfurter.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/9621
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