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| Content Provider | Springer Nature Link |
|---|---|
| Author | Akesowan, Adisak |
| Copyright Year | 2010 |
| Abstract | Effect of soy protein isolate (SPI) (0.5 to 3%, w/w) on physical, chemical, sensory, and microstructure properties of light pork burgers containing added water incorporated with 0.7% mixed gum (konjac/gellan gum= 3:1) was carried out. Increasing of SPI levels resulted in significantly (p<0.05) higher cooking yield, lower reduction in diameter, and darker color of light pork burgers in relation to the control. Textural characteristics including cohesiveness, springiness, and chewiness significantly increased (p<0.05) with increasing of SPI up to 2% level; however, decreased these parameters were evident at 3% SPI used. Sensory results indicated that the 2% SPI light formulation showed significantly higher (p<0.05) scores for texture and juiciness than those of the control. The product was considered nutritious and provided the reduction of fat and total caloric content about 62.3 and 43.1% of the full-fat product, respectively. |
| Starting Page | 1143 |
| Ending Page | 1149 |
| Page Count | 7 |
| File Format | |
| ISSN | 12267708 |
| Journal | Food Science and Biotechnology |
| Volume Number | 19 |
| Issue Number | 5 |
| e-ISSN | 20926456 |
| Language | English |
| Publisher | The Korean Society of Food Science and Technology |
| Publisher Date | 2010-10-31 |
| Publisher Place | Heidelberg |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | pork burger low-fat meat product soy protein isolate konjac flour quality characteristics Nutrition Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Applied Microbiology and Biotechnology Food Science Biotechnology |
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