Added Soy Proteins in Processed Meats in Malaysia
Two methods were used to determine the amount of soya protein added in some local processed meat products. The use of soya protein in processed meat formulation is increasing because of the high cost of meat. At present there are no strict measures to ensure the proper use of food extenders in mea...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
1984
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/2234/1/Added_Soy_Proteins_in_Processed_Meats_in_Malaysia.pdf http://psasir.upm.edu.my/id/eprint/2234/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Two methods were used to determine the amount of soya protein added in some local processed
meat products. The use of soya protein in processed meat formulation is increasing because of the high
cost of meat. At present there are no strict measures to ensure the proper use of food extenders in meat
and other products. Results from this study indicate that most meat products such as burgers and frankfurters
produced locally contain between 5 - 25% added soya protein. The enzymatic method of determining
soya protein was found to be more sensitive than the centrifugation method. However, for routine
quality control work, the AOAC (1980) centrifugation method would be more practical and economical. |
|---|