TY - JOUR
T1 - Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins
AU - Feng, J.
AU - Xiong, Y. L.
AU - Mikel, W. B.
PY - 2003/5
Y1 - 2003/5
N2 - Native, heated, and enzyme (Alcalase®, Flavourzyme™)-hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product-cooking yield. The addition of heated and Alcalase-hydrolyzed SPIs produced a fine-stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme-hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre-application treatment.
AB - Native, heated, and enzyme (Alcalase®, Flavourzyme™)-hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product-cooking yield. The addition of heated and Alcalase-hydrolyzed SPIs produced a fine-stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme-hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre-application treatment.
KW - Enzymatic hydrolysis
KW - Frankfurter
KW - Microstructure
KW - Soy protein
KW - Textural profile analysis
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U2 - 10.1111/j.1365-2621.2003.tb09628.x
DO - 10.1111/j.1365-2621.2003.tb09628.x
M3 - Article
AN - SCOPUS:0038189869
SN - 0022-1147
VL - 68
SP - 1220
EP - 1224
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -