Effect of non-meat proteins, soy protein isolate and sodium caseinate, on the textural properties of chicken bologna.
Nine formulations were processed into bologna with different ratios of soy protein isolate (SPI):sodium caseinate (SCA), i.e. 1:1, 1:2.5, 1:5, 5:1, 5:2.5, 5:5, 10:1, 10:2.5 and 10:5. The products were evaluated for yields, emulsion stability, physical measurements (shearforce-kgf and folding test) and taste panel evaluation. Formulations with 5:1 and 5:5 SPI:SCA had lower liquid loss resulting in higher yields while the others had poor emulsion stability and high liquid loss. Firmer texture was exhibited by formulations 1:1, 5:1 and 10:1 SPI:SCA but formulation with 1:1 SPI:SCA showed better gelation followed by 1:2.5, 1:5, 5:1, and 5:2.5. The other formulations had poor gelation and binding properties, especially formulation with 10:5 SPI:SCA. Sensory evaluation was carried out using 30 untrained panelists. Attributes evaluated were aroma, texture, chewiness, juiciness, saltiness, chicken taste and overall acceptance. Formulation with 5:1 SPI:SCA was more acceptable for texture, chicken taste and overall acceptance while formulation with 1:1 SPI:SCA was more acceptable for the chewiness, juiciness and saltiness attributes. There was no significant difference (P > 0.05) in aroma attribute, for all formulations.
Yusof
S C
SC
Department of Food Science and Nutrition, Faculty of Life Sciences, Universiti Kebangsaan Malaysia, Bangi, Selangor, Malaysia.
Babji
A S
AS
D000328:Adult; D000818:Animals; D002364:Caseins / Q000737:chemistry*; D002645:Chickens; D004655:Emulsions; D005260:Female; D006801:Humans; D006863:Hydrogen-Ion Concentration; D008297:Male; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D030262:Soybean Proteins / Q000737:chemistry*; D013649:Taste / Q000502:physiology*
D002364:Caseins; D004655:Emulsions; D030262:Soybean Proteins