Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State-Reference-Cited by-同舟云学术

Effect of Soy Protein Isolate on Physicochemical Properties, Lipid Oxidation and Sensory Quality of Low-Fat Pork Patties Stored in Vacuum, MAP and Frozen State

Published:2012-09-24 Issue:2 Volume:38 Page:641-654
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Danowska-Oziewicz Marzena¹

Affiliation:

1. Department of Human Nutrition; University of Warmia and Mazury; ul. Oczapowskiego 2 10-726 Olsztyn Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12014/fullpdf

Reference53 articles.

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3. Changes in quality of all-beef and soy-extended patties as influenced by freezing rate, frozen storage temperature, and storage time;Berry;J. Food Sci.,1990

4. Sensory characteristics, shear values and cooking properties of ground beef patties extended with iron- and zinc-fortified soy isolate, concentrate or flour;Berry;J. Food Sci.,1985

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