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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46542

Title: Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats
Authors: C.‐Y. Tsao
Y.‐C. Kao
J.‐F. Hsieh
S.‐T. Jiang
Contributors: 國立臺灣海洋大學:海洋生物研究所
Keywords: restructured meat
soy protein
MTGase
food binders sodium bisulfite
Date: 2002
Issue Date: 2018-05-23T02:53:51Z
Publisher: Journal of Food Science
Abstract: Abstract: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite‐treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO3 and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite‐treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.
Relation: 67(9) pp.3502-3506
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46542
Appears in Collections:[食品科學系] 期刊論文

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