ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Nutritive values of all-meat and soy-containing wieners were evaluated by protein efficiency ratio (PER), amino acid composition and sodium analyses. The effect of beef muscle reported to have high (shank) and low (skeletal muscles) levels of connective tissue was also evaluated. Replacement of 25% beef skeletal muscle by hydrated soy protein (BSMSP) gave a lower (P 〈 0.05) PER (2.67) than the PER (3.11) for all-beef skeletal muscle weiners (BSM). However, the PER for the BSMSP wieners was not significantly different from the PER (2.54) for the casein control. Beef shank, all-meat wieners (BS) and wieners where 25% of the beef shank (BSSP) was replaced by hydrated soy protein had similar PER values of 2.18 and 2.02, respectively. Both BS and BSSP wieners had lower (P 〈 0.05) PER values than the BSM and BSMSP wieners. BSM wieners contained 1.95–4.17 mg/100g protein more total essential ammo acids (minus tryptophan) than the beef shank and soy-containing formulations. Soy incorporation caused a 10–22% decrease in the methionine content compared to the all-meat formulations. Sodium levels ranged from approximately 990–1070 mg/100g in the four wiener formulations. The high sodium levels in these formulations were derived primarily from the 2% salt which was necessary to form the emulsions. Incorporation of the soy protein resulted in less than an 8% increase in the sodium content of the wieners.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb01555.x
