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題名: Use of Soy Protein and Microbial Transglutaminase as a Binder in Low-sodium Restructured Meats
作者: C.‐Y. Tsao
Y.‐C. Kao
J.‐F. Hsieh
S.‐T. Jiang
貢獻者: 國立臺灣海洋大學:海洋生物研究所
關鍵詞: restructured meat
soy protein
MTGase
food binders sodium bisulfite
日期: 2002
上傳時間: 2018-05-23T02:53:51Z
出版者: Journal of Food Science
摘要: 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.
關聯: 67(9) pp.3502-3506
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/46542
顯示於類別:[食品科學系] 期刊論文

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