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Article: Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product

TitleAmaranthus and buckwheat protein concentrate effects on an emulsion-type meat product
Authors
Issue Date1998
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatsci
Citation
Meat Science, 1998, v. 50 n. 3, p. 343-353 How to Cite?
AbstractThe utilization of Amaranthus (five genotypes) and buckwheat protein concentrates in an emulsion-type meat product comprising beef lean, pork fat, salt and water was studied. 15% of the beef protein was replaced with the protein concentrates and the resulting meat emulsions were evaluated by thermorheology and thermal analysis. The cooking loss and physical properties of the meat gel were determined. The use of Amaranthus and buckwheat protein concentrates considerably affected both the emulsion and the cooked meat gel properties. The most favorable outcome was obtained with the buckwheat protein, which had similar effects to soy proteins. The Amaranthus protein concentrates generally did not give favorable results, although that derived from genotype K112 showed some positive effects. Correlation analysis showed that most of the observed variation in meat product properties could be explained by the emulsifying activity of the protein additive used. © 1998 Elsevier Science Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68548
ISSN
2014 Impact Factor: 2.615
2013 SCImago Journal Rankings: 1.522
References

 

DC FieldValueLanguage
dc.contributor.authorBejosano, FPen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-09-06T06:05:35Z-
dc.date.available2010-09-06T06:05:35Z-
dc.date.issued1998en_HK
dc.identifier.citationMeat Science, 1998, v. 50 n. 3, p. 343-353en_HK
dc.identifier.issn0309-1740en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68548-
dc.description.abstractThe utilization of Amaranthus (five genotypes) and buckwheat protein concentrates in an emulsion-type meat product comprising beef lean, pork fat, salt and water was studied. 15% of the beef protein was replaced with the protein concentrates and the resulting meat emulsions were evaluated by thermorheology and thermal analysis. The cooking loss and physical properties of the meat gel were determined. The use of Amaranthus and buckwheat protein concentrates considerably affected both the emulsion and the cooked meat gel properties. The most favorable outcome was obtained with the buckwheat protein, which had similar effects to soy proteins. The Amaranthus protein concentrates generally did not give favorable results, although that derived from genotype K112 showed some positive effects. Correlation analysis showed that most of the observed variation in meat product properties could be explained by the emulsifying activity of the protein additive used. © 1998 Elsevier Science Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/meatscien_HK
dc.relation.ispartofMeat Scienceen_HK
dc.rightsMeat Science. Copyright © Elsevier BV.en_HK
dc.titleAmaranthus and buckwheat protein concentrate effects on an emulsion-type meat producten_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0309-1740&volume=50&spage=343&epage=353&date=1998&atitle=Amaranthus+and+buckwheat+protein+concentrate+effects+on+an+emulsion-type+meat+producten_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.scopuseid_2-s2.0-0032219436en_HK
dc.identifier.hkuros40580en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0032219436&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume50en_HK
dc.identifier.issue3en_HK
dc.identifier.spage343en_HK
dc.identifier.epage353en_HK
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridBejosano, FP=6506916917en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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