Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

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Characteristics of Sodium Caseinate- and Soy Protein Isolate-Stabilized Emulsion-Gels Formed by Microbial Transglutaminase

Journal of Food Science ◽

10.1111/j.1750-3841.2006.00110.x ◽

2006 ◽

Vol 71 (6) ◽

pp. C352-C357 ◽

Cited By ~ 44

Author(s):

Hyun A. Lee ◽

Seung J. Choi ◽

Tae W. Moon

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Sodium Caseinate ◽

Protein Isolate ◽

Microbial Transglutaminase

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Effect of Cross-Linking Agents on Physicochemical, Textural Properties and Microstructure of Canned Soy Protein Isolate-Yellow Alkaline Noodles Prepared by Retort Processing

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12079 ◽

2013 ◽

Vol 38 (3) ◽

pp. 1187-1197 ◽

Cited By ~ 13

Author(s):

Shin-Yong Yeoh ◽

Abbas F.M. Alkarkhi ◽

Azhar Mat Easa

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Textural Properties ◽

Protein Isolate ◽

Cross Linking ◽

Retort Processing

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Double-Network Hydrogels of Corn Fiber Gum and Soy Protein Isolate: Effect of Biopolymer Constituents and pH Values on Textural Properties and Microstructures

Foods ◽

10.3390/foods10020356 ◽

2021 ◽

Vol 10 (2) ◽

pp. 356

Author(s):

Jinxin Yan ◽

Xin Jia ◽

Wenjia Yan ◽

Lijun Yin

Keyword(s):

Soy Protein ◽

Laser Scanning ◽

Soy Protein Isolate ◽

Textural Properties ◽

Protein Isolate ◽

Laser Scanning Microscopy ◽

Corn Fiber ◽

Confocal Laser ◽

Double Network ◽

Ph Values

Corn fiber gum (CFG) -soy protein isolate (SPI) double-network (DN) hydrogels were fabricated using laccase and a heat treatment process, in which CFG solution formed the first gel network via laccase oxidation, while SPI formed the second network through heating, as described in our previous research. The aim of this study was to investigate the influences of CFG/SPI constituents (CFG concentration 0–3%, w/v; SPI concentration 8–10%, w/v) and pH values (5.0–7.5) on the textural properties, microstructures and water-holding capacities (WHC) of the CFG-SPI DN hydrogels. Confocal Laser Scanning Microscopy (CLSM) results showed an apparent phase separation when the CFG concentration was above 1% (w/v). The textural characteristics and WHC of most DN hydrogels were enhanced with increasing concentrations of CFG and SPI. Scanning Electron Microscopy (SEM) observations revealed that the microstructures of DN hydrogels were converted from coarse and irregular to smooth and ordered as pH values increased from 5.0 to 7.5. Excellent textural properties and WHC were observed at pH 7.0. This study developed various CFG-SPI DN hydrogels with diverse textures and structures, governed by the concentrations of protein/polysaccharide and pH values, and also contributes to the understanding of gum–protein interactions in DN hydrogels obtained under different conditions.

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Soy protein isolate/cellulose nanofiber complex gels as fat substitutes: rheological and textural properties and extent of cream imitation

Cellulose ◽

10.1007/s10570-015-0681-4 ◽

2015 ◽

Vol 22 (4) ◽

pp. 2619-2627 ◽

Cited By ~ 25

Author(s):

Lu Sun ◽

Wenshuai Chen ◽

Yixing Liu ◽

Jian Li ◽

Haipeng Yu

Keyword(s):

Soy Protein ◽

Soy Protein Isolate ◽

Textural Properties ◽

Protein Isolate ◽

Cellulose Nanofiber ◽

Fat Substitutes

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Effects of non-meat proteins on the quality of fermented sausages

Foods and raw materials ◽

10.21603/2308-4057-2020-2-259-267 ◽

2020 ◽

Vol 8 (2) ◽

pp. 259-267

Author(s):

Ana Velemir ◽

Snježana Mandić ◽

Goran Vučić ◽

Danica Savanović

Keyword(s):

Soy Protein ◽

Binding Capacity ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Minor Effect ◽

Fermented Sausage ◽

Protein Isolates ◽

Fermented Sausages ◽

Meat Proteins

Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).

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