Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein
نویسندگان
چکیده
منابع مشابه
Use of microbial transglutaminase and nonmeat proteins to improve functional properties of low NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
This study was aimed at developing value-added low sodium chloride (NaCl), phosphate-free restructured patties using minced channel catfish (Ictalurus punctatus) belly flap meat. The effect of microbial transglutaminase (MTGase) and nonmeat proteins (isolated soy protein, ISP, and whey protein concentrate, WPC; 1.7%, respectively) alone and in combination were evaluated to improve cooking yield...
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ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 2003
ISSN: 1094-2912,1532-2386
DOI: 10.1081/jfp-120021456