scholarly journals Effect of soy protein a humidifier in the qualitative characteristics of the Barker factory of beef and chicken meat elderly

2006 ◽  
Vol 3 (2) ◽  
pp. 195-201
Author(s):  
Baghdad Science Journal
Keyword(s):  
Sensory Evaluation ◽  
Soy Protein ◽  
Protein A ◽  
Chicken Meat ◽  
Qualitative Characteristics

The purpose of this study was to know the effect of adding different percentages of soy protein a humidifier to mix Sarcoma Barker component of the beef mixture Alkhalt added Alber elderly chicken with five ratios were manufacturing Alberkr discs for sensory evaluation

Sensory evaluation of precooked chicken meat with mate (Ilex paraguariensis) added as antioxidant

2009 ◽  
Vol 229 (2) ◽  
pp. 277-280 ◽  
Author(s):  
Aline M. C. Racanicci ◽  
Bodil Helene Allesen-Holm ◽  
Leif H. Skibsted
Keyword(s):  
Sensory Evaluation ◽  
Chicken Meat ◽  
Ilex Paraguariensis ◽  
Precooked Chicken Meat

scholarly journals Soy protein: a food allergen frequently used in the preparation of meat products

2020 ◽  
Vol 47 (3) ◽  
pp. 463-469
Author(s):  
Cristiane Canan ◽  
Djonathan Adamante ◽  
Daneysa Kalschne ◽  
Marinês Paula Corso ◽  
Elciane Regina Zanatta
Keyword(s):  
Soy Protein ◽  
Food Allergen ◽  
Protein A ◽  
Meat Products

scholarly journals A Review of Cottonseed Protein Chemistry and Non-Food Applications

2020 ◽  
Vol 1 (3) ◽  
pp. 256-274
Author(s):  
H. N. Cheng ◽  
Zhongqi He ◽  
Catrina Ford ◽  
Wade Wyckoff ◽  
Qinglin Wu
Keyword(s):  
Soy Protein ◽  
Raw Materials ◽  
Protein A ◽  
Raw Material ◽  
Protein Chemistry ◽  
Cottonseed Protein ◽  
Fiber Production ◽  
The Past ◽  
Sustainable Products ◽  
Food Applications

There has been increasing interest in recent years in the use of agro-based raw materials for the production of bio-friendly and sustainable products. Plant-based proteins are among the popular materials being studied. In particular, cottonseed protein (a byproduct of cotton fiber production) is widely available and has useful properties. Although not as well-known as soy protein, cottonseed protein has been shown to be a potentially valuable raw material for numerous applications. In this review, the latest developments in isolation, composition and molecular weight, chemical and enzymatic modifications, and non-food applications are delineated. Among these applications, films and coatings, interfacial and emulsifying applications, adhesives, and bioplastics seem to attract the most attention. A particular effort has been made to cover the literature on these topics in the past 10 years.

Drying Characteristics of Textured Soy Protein: A Comparison between Three Different Products

2007 ◽  
Vol 25 (12) ◽  
pp. 2047-2054 ◽  
Author(s):  
A. S. Cassini ◽  
L. D. F. Marczak ◽  
C. P. Z. Noreña
Keyword(s):  
Soy Protein ◽  
Protein A ◽  
Drying Characteristics

Thermoplastics from Soy Protein: A Review on Processing, Blends and Composites

2010 ◽  
Vol 4 (4) ◽  
pp. 298-316 ◽  
Author(s):  
Murali Reddy ◽  
Amar K. Mohanty ◽  
Manjusri Misra
Keyword(s):  
Soy Protein ◽  
Protein A

Cooking loss, tenderness, and sensory evaluation of chicken meat roasted after wrapping with edible films

2018 ◽  
Vol 24 (7) ◽  
pp. 576-584 ◽  
Author(s):  
Ahmet Oktay Küçüközet ◽  
Mustafa Kemal Uslu
Keyword(s):  
Sensory Evaluation ◽  
Shear Force ◽  
Sodium Caseinate ◽  
Edible Films ◽  
Chicken Meat ◽  
Cooking Loss ◽  
Color Changes ◽  
Average Shear ◽  
Shear Energy

In this study, edible films were produced from sodium caseinate and a sodium caseinate–starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate–starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.

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