APPLYING EGG PROTEIN HYDROLYSATES TO PRODUCTION OF MODEL PROCESSED MEAT PRODUCTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2013, Vol 20, Issue 2
Abstract
The objective of this study was an attempt to apply protein hydrolysates of egg-yolk and egg-white, as well as a protein hydrolysate of quail egg mass to produce model processed meat products and to assess their effect on the technological parameter, texture, and colour of experimental products. The stuffing containing pork meat, backfat, and egg protein preparations were thermally treated in a water bath (up to 72 °C in the geometric centre of the sample) and stored for 24 hrs under the refrigeration conditions (2 °C ± 1 °C). In the final products obtained, the thermal drip and the production yield were analysed, the texture profile was determined as were the colour components using an CIE L*a*b* system. Based on the study results obtained, it was found that the addition of protein hydrolysates of egg-yolk and quail egg mass had no effect on thermal loss quantity, but it contributed to the increase in the product yield of the model processed meat products. The values of textural parameters of the experimental products, i.e. the hardness, cohesiveness, springiness, chewability, and gumminess significantly differed depending on the type of the preparation used and on its amount. The similar tendencies were reported during the colour analysis of the ready meat products. It was found that those experimental meat products had a more intensive hue of the red colour, which constituted the production variant with a protein hydrolysate of egg white used.
Authors and Affiliations
Urszula Trill, Anna M. Salejda, Grażyna Krasnowska
Keywords
Related Articles
- EP ID EP88673
- DOI http://dx.doi.org/10.151.93/zntj/2013/87/061-072
- Views 140
- Downloads 0
APPLICATION OF HS-SPME_GC/FID METHOD TO DETECT EARLY OXIDATIVE CHANGES IN FLAX OIL
The objective of the research study was to assess whether or not it was possible to apply the headspace- solid phase microextraction (HS-SPME) and gas chromatography with flame-ionization detection (GC/FID) for the pur...
EFFECT OF EXTRACTION AND HYDROLYSIS CONDOTIONS ON THE DETERMINED CONTENT VALUE OF FOLIC ACID AND FOLATES IN APPLE JUICE
Vitamin-fortified fruit juices may be a convenient source of biologically active compounds including the folic acid and folates, its derivatives, which naturally occur in fruits. However, those compounds show a low che...
EFFECT OF PASTEURIZATION AND HOMOGENIZATION OF MILK ON CHOLESTEROL CONTENT IN SOFT RENNET BUNDZ-TYPE CHEESES
Porównanie lepkości pozornej kleików otrzymanych z błyskawicznych płatków zbożowych
FIZYKOCHEMICZNE I SENSORYCZNE CECHY SERA TWAROGOWEGO KWASOWEGO WYPRODUKOWANEGO Z MLEKA KOZIEGO ORAZ MIESZANINY MLEKA KOZIEGO I KROWIEGO
Analizowano cechy fizykochemiczne oraz sensoryczne sera twarogowego kwasowego wyprodukowanego z mleka koziego oraz mieszaniny mleka koziego i krowiego (w dwóch proporcjach) podczas 3-tygodniowego przechowywania w tempe...