Effects of two types of soy protein isolates, native and preheated whey protein isolates on emulsified meat batters prepared at different protein levels

Meat Science

Volumn 87, Issue 1, 2011, Pages 54-60

  Youssef, M K ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Canola oil; Emulsion stability; Meat; Microstructure; Soy; Whey

Indexed keywords

CANOLA OIL; EMULSION STABILITY; FAT GLOBULES; HARDNESS VALUES; LIGHT MICROSCOPY; NON-MEAT PROTEINS; PROTEIN AGGREGATION; PROTEIN LEVEL; PROTEIN MATRIX; RED MEATS; SOY; SOY PROTEIN ISOLATES; TEXTURAL PROFILE ANALYSIS; TEXTURE MODIFICATION; WHEY; WHEY PROTEIN ISOLATE; WHEY PROTEINS;

AGGLOMERATION; EMULSIFICATION; EMULSIONS; GELATION; HARDNESS; MEATS; MERCURY COMPOUNDS; MICROSTRUCTURE; THERMAL PROCESSING (FOODS);

PROTEINS;

CANOLA OIL; FAT; MILK PROTEIN; MONOUNSATURATED FATTY ACID; PROTEIN; SOYBEAN PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; COOKING; EMULSION; FOOD HANDLING; MEAT; METHODOLOGY;

ANIMALS; COOKING; EMULSIONS; FATS; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; FOOD TECHNOLOGY; MEAT PRODUCTS; MILK PROTEINS; PROTEINS; SOYBEAN PROTEINS;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; GLYCINE MAX;

EID: 77958092408     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.09.002     Document Type: Article

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