scholarly journals Effect of soy protein isolate incorporation on quality characteristics and shelf-life of buffalo meat emulsion sausage

2010 ◽  
Vol 47 (3) ◽  
pp. 290-294 ◽  
Author(s):  
S. Ahmad ◽  
J. A. Rizawi ◽  
P. K. Srivastava
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Buffalo Meat ◽  
Meat Emulsion ◽  
Emulsion Sausage

Studies on Effects of Meat Extenders Incorporation on Quality and Shelf Life of Buffalo Meat Emulsion Sausage

2014 ◽  
Vol 2 (4) ◽  
pp. 301-307 ◽  
Author(s):  
Mohd Amil Usmani ◽  
Imran Ahmed ◽  
Imran Uddin ◽  
Imran Khan
Keyword(s):  
Shelf Life ◽  
Buffalo Meat ◽  
Meat Emulsion ◽  
Emulsion Sausage ◽  
Quality And Shelf Life

Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

Meat Science ◽  
2001 ◽  
Vol 57 (4) ◽  
pp. 437-443 ◽  
Author(s):  
M.I Porcella ◽  
G Sánchez ◽  
S.R Vaudagna ◽  
M.L Zanelli ◽  
A.M Descalzo ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Quality Characteristics ◽  
Drip Loss ◽  
Refrigerated Storage

scholarly journals The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product

2021 ◽  
pp. 48-58
Author(s):  
Joko Hermanianto ◽  
Dhita Sari ◽  
Nugraha Edhi Suyatma
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Meat Products ◽  
Protein Isolate ◽  
Processed Meat ◽  
Oil Emulsion ◽  
Porous Texture ◽  
Isolated Soy Protein ◽  
Target Consumer

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C

scholarly journals PROPERTIES OF SOY PROTEIN ISOLATE ANTIMICROBIAL FILMS AND ITS APPLICATION IN PRESERVATION OF MEAT

2017 ◽  
pp. 589 ◽  
Author(s):  
Yuanyuan Liu ◽  
Huajiang Zhang ◽  
Yujie Chi ◽  
Yongqing Wu ◽  
Wenhui Cao ◽  
...  
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Bacterial Count ◽  
Edible Films ◽  
Protein Isolate ◽  
Total Bacterial Count ◽  
N Value ◽  
Antimicrobial Film ◽  
Antimicrobial Films

Recently, increasing interest to improve food safety and extend their shelf-life has led to the development and testing of the edible films with antimicrobial properties. The soy protein isolate (SPI) antimicrobial films were made with Nisin (N), sodium lactate (NaL), EDTA (E) and their optical combination (C). The C film showed a significant (p<0.05) antimicrobial effect on three food pathogens, E.coli, Salmonella and Bacillus cereus, which inhibitory zone is 32mm, 33.33mm and 32.33mm, respectively. The addition of N and NaL to SPI film reduced its mechanical properties, that is, the tensile strength (TS) was reduced from 10.8716MPa to 8.1405MPa (N1) and 3.2715MPa (NaL3) and the elongation at break (E) was increased from 3.03% to 4.73% (N3, N4) and 11.21 % (NaL4). While the addition of EDTA and combination increased TS from 10.8716MPa to 17.0600MPa (E4) and reduced E from 3.03% to 2.36% (E1). The water vapor permeability (WVP), oxygen permeability (OP) and total color difference (ΔE) of films had changed with the addition of antimicrobial agents. The FTIR analysis showed no specific interaction between active groups of Nisin with functional group of control film. However, the intensity of peaks in the spectrum of NaL and EDTA increased, indicating interactions between NaL, EDTA and SPI.The application experiments showed the total bacterial count and TVB-N value of sample wrapped by ordinary wraps, SPI film and SPI antimicrobial film were incresed as storage time extended. On the 6th day, the sample wrapped by SPI film has been metamorphism, which total bacterial count and TVB-N value were 8.922 lg cfu/g and 21.340 mg/100g. On the 9th day, the sample wrapped by ordinary wraps has been metamorphism, which total bacterial count and TVB-N value were 7.866 lg cfu/g and 21.150 mg/100g. And the sample wrapped by SPI antimicrobial film had been metamorphism on the 12th day, indicating that the SPI antimicrobial film had a bacteriostatic preservation effect on the meat antibacterial preservation and extend the shelf life to 3-6 days compared with SPI film and ordinary wraps. The SPI antimicrobial film broadens the application of SPI film.

scholarly journals Effect of soy protein isolate and TiO2 edible coating on quality and shelf-life of grapes varieties Hosseini and Ghezel Ozom

2020 ◽  
Vol 17 (100) ◽  
pp. 29-41
Author(s):  
Fereshteh Hoseiniyan ◽  
Saber Amiri ◽  
Mahmoud Rezazadeh Bari ◽  
Laya Rezazad Bari ◽  
Sona Dodangeh ◽  
...  
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Edible Coating ◽  
Quality And Shelf Life
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