Textural Properties of Soy Meat Analogs

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00147368" target="_blank" >RIV/62156489:43210/09:00147368 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

Texturní vlastnosti sójových analogů masa

Original language description

A range of food products made from textured soy protein (TSP) were studied for their textural properties. Samples produced by various producers were obtained in the market. It was a variety of stripes, cubes and slices made from TSP. Textural propertieswere measured by three objective methods: Warner -- Bratzler (WB) shear device, Kramer shear cell and the compression test on a device Tira test 27025. The effect of cooking time and the influence of addition of salt during cooking were evaluated. The results were compared to the experiment with beef. A statistical method (ANOVA) was used to determine the significance of the variable and the relationship between the results. In order to give a resume of the results the most significant was the effect ofbrand name and addition of salt. The differences between different cooking times were noticeable.

Czech name

Texturní vlastnosti sójových analogů masa

Czech description

A range of food products made from textured soy protein (TSP) were studied for their textural properties. Samples produced by various producers were obtained in the market. It was a variety of stripes, cubes and slices made from TSP. Textural propertieswere measured by three objective methods: Warner -- Bratzler (WB) shear device, Kramer shear cell and the compression test on a device Tira test 27025. The effect of cooking time and the influence of addition of salt during cooking were evaluated. The results were compared to the experiment with beef. A statistical method (ANOVA) was used to determine the significance of the variable and the relationship between the results. In order to give a resume of the results the most significant was the effect ofbrand name and addition of salt. The differences between different cooking times were noticeable.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2009

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

MendelNet'09 Agro - Proceedings of International Ph.D. Students Conference

ISBN

978-80-7375-352-8

ISSN

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e-ISSN

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Number of pages

7

Pages from-to

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Publisher name

MZLU v Brně

Place of publication

Brno

Event location

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Event date

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Type of event by nationality

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UT code for WoS article

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