Publication: Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango
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Date
1994-11-01
Authors
Advisor
Coadvisor
Graduate program
Undergraduate course
Journal Title
Journal ISSN
Volume Title
Publisher
Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA)
Type
Article
Access right
Acesso aberto
Abstract
This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.
Description
Language
Spanish
Citation
Pesquisa Agropecuaria Brasileira. Brasilia: Empresa Brasil Pesq Agropec, v. 29, n. 11, p. 1763-1768, 1994.
