ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Soy protein hydrolysates were assessed for their effectiveness as water activity (aw) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H2SO4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid-enzymatic (0.5N H2SO4, 7 hr - 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid-enzyme (A-E) hydrolysate solution had the lowest aw When 3.3 - 4.6% of this A-E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, aw was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A-E hydrolysate did not significantly alter the flavor. The A-E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1986.tb13072.x
