Textured soy protein, collagen and maltodextrin as extenders to improve the physicochemical and sensory properties of beef burger

Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and th...

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Shranjeno v:
Bibliografske podrobnosti
izdano v:Ciência e Tecnologia de Alimentos
Main Authors: Gisandro Reis de CARVALHO, Talita Maira Goss MILANI, Natália Righetti Rocha TRINCA, Letícia Yuri NAGAI, Andrea Carla da Silva BARRETTO
Format: Artigo
Jezik:Inglês
Izdano: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2017
Teme:
Agrociencias
protein
Meat products
sensory evaluation
physicochemical properties
polysaccharide interactions
Online dostop:https://www.redalyc.org/articulo.oa?id=395953591002
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