Lipid Content and Oxidation in Soy Protein/Ground Beef Mixture

Autor:	Martha M. Dignam, Rose Y. Tseng, Elveda Smith-Nury
Rok vydání:	1979
Předmět:	Cultural Studies Sociology and Political Science Fat oxidation Lipid oxidation Chemistry Lipid content Yield (chemistry) food and beverages Food science Soy protein Textured soy protein
Zdroj:	Home Economics Research Journal. 7:356-360
ISSN:	0046-7774
DOI:	10.1177/1077727x7900700603
Popis:	The effects of varying proportions of textured soy protein (mixed with ground beef) on the evap orative loss, cooking yield, lipid content, lipid oxidation, and overall acceptability were studied in cooked patties containing 0 to 40 percent soy protein. All analyses were made of patties cooked immediately after thawing. Lipid oxidation determina tions were also made after 48 and 72 hours of refrigeration. The results showed that when com pared to all beef patties the cooking yield was significantly (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::31d84b72a35d04559ce4e24cbf3eab11 https://doi.org/10.1177/1077727x7900700603 Zobrazit plný text záznamu Plný text