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194500

Biological vs. Non-Biological Texturizing of Meat Patties

Article

Last updated: 01 Jan 2025

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Subjects

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Tags

Food Science and technology

Abstract

The aim of the present study is investigating the effect of some biological binders such as microbial transglutaminase "MTGase" and non biological binders such as textured soy protein "TSP", soy protein concentrate "SPC" and sodium alginate on the texture of meat patties using the texture profile analysis (TPA) comparing with sensory evaluation.
The results indicated that the patties samples containing SPC and MTGase had the highest values of hardness (3.65 N), chewiness (2.70) and number of chewings (25.30). Also, the results of sensory evaluation showed that the patties sample containing SPC and the MTGase was more acceptable than the other samples. It can be concluded that using plant protein binders such as SPC and cross- linking enzyme "MTGase" enhanced the texture of meat patties. Also,the texture profile analysis can be used successfully for measuring some characters in meat products.
 

DOI

10.21608/asejaiqjsae.2021.194500

Keywords

microbial transglutaminase, Textured Soy Protein, Soy Protein Concentrate, Texture profile analysis, meat patties

Authors

First Name

Samir M.

Last Name

El- Iraki

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria

Email

-

City

-

Orcid

-

First Name

Dalia

Last Name

Eshra

MiddleName

H.

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Alexandria University, El-Shatby, Alexandria

Email

dalia_eshra@yahoo.com

City

Alexandria

Orcid

-

Volume

42

Article Issue

3

Related Issue

26297

Issue Date

2021-09-01

Receive Date

2021-08-10

Publish Date

2021-09-30

Page Start

761

Page End

771

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 42_Issue 3_Pages 761-771.pdf

PDF . 349.8kB

Link

https://asejaiqjsae.journals.ekb.eg/article_194500.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=194500

Order

15

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Biological vs. Non-Biological Texturizing of Meat Patties

Details

Type

Article

Created At

22 Jan 2023