Abstract
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.
| Original language | English |
|---|---|
| Pages (from-to) | 1220-1224 |
| Number of pages | 5 |
| Journal | Journal of Food Science |
| Volume | 68 |
| Issue number | 4 |
| DOIs | |
| State | Published - May 2003 |
Keywords
- Enzymatic hydrolysis
- Frankfurter
- Microstructure
- Soy protein
- Textural profile analysis
ASJC Scopus subject areas
- Food Science
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