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Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan
Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2832-2837
Gao, Xue‐qin
Zhang, Wan‐gang
Zhou, Guang‐hong
2015
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Gao, Xue‐qin
Zhang, Wan‐gang
Zhou, Guang‐hong
Titel
Emulsion stability, thermo‐rheology and quality characteristics of ground pork patties prepared with soy protein isolate and carrageenan
Ist Teil von
Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2832-2837
Ort / Verlag
Chichester, UK: John Wiley & Sons, Ltd
Erscheinungsjahr
2015
Quelle
Wiley Online Library Journals Frontfile Complete
Beschreibungen/Notizen
BACKGROUND: Plant proteins and polysaccharides are often utilised in ground meat products as meat binders, gelling agents, texture stabilisers or fat substitutes. The aim of this study was to investigate the effects of the incorporation of 57 g kg⁻¹ soy protein isolate (SPI), 7 g kg⁻¹ carrageenan (CAR) and SPI/CAR mixture on the quality of ground pork patties. RESULTS: Ground pork patties with individual SPI and CAR or SPI/CAR mixture showed either retained or improved emulsion stability, physicochemical properties and dynamic rheology compared with control samples. Although there were no significant colour differences among treatments, samples with SPI/CAR mixture presented higher texture profile values for hardness and chewiness compared with other treatments (P < 0.05). Patties with additives showed significantly lower cooking loss and better thermal emulsion stability than control samples owing to a lower release rate of water and fat (P < 0.05). Compared with control samples or those with individual SPI and CAR, patties with SPI/CAR mixture formed a smoother and more continuous structure with a more compact protein matrix. CONCLUSION: The results indicate that a mixture of SPI and CAR can be effectively used as a functional ingredient to improve the quality of ground pork patties. © 2014 Society of Chemical Industry
Sprache
Englisch
Identifikatoren
ISSN: 0022-5142
eISSN: 1097-0010
DOI: 10.1002/jsfa.7023
Titel-ID: cdi_proquest_miscellaneous_1815694751
Format
–
Schlagworte
Animals
,
Carbohydrates
,
Carrageenan
,
chewiness
,
Color
,
Cooking
,
cooking quality
,
emulsion stability
,
Emulsions
,
Emulsions - chemistry
,
fat substitutes
,
Food Additives
,
Food Handling
,
Food quality
,
gelation
,
gelling agents
,
ground pork
,
ground pork patties
,
Grounds
,
hardness
,
Humans
,
ingredients
,
Meat Products - analysis
,
microstructure
,
patties
,
physicochemical properties
,
Pork
,
Proteins
,
Red Meat
,
Rheology
,
Soy products
,
soy protein isolate
,
Soybean Proteins
,
Stability
,
Surface layer
,
Swine
,
Temperature
,
Texture
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