TY - JOUR
AU - Sharma, B. D.
AB - The present work was envisaged to study the quality of restructured spent hen meat slices (RSHMS) prepared with texturized soy protein (TSP). TSP was incorporated at 8%, 12% and 16% levels in pre-standardized RSHMS formulation. Incorporation of TSP resulted in significant increase in the product yield of RSHMS. The protein and ash percentage were significantly higher at 12% and 16% levels of TSP than that of control. Fat percentage of RSHMS declined significantly at all levels of TSP incorporation. Sensory scores of RSHMS with 12% TSP were comparable to control. Yellowness (b value) of RSHMS at 16% TSP was significantly higher than that of control. However, no significant difference could be observed in redness, hue and chroma values of RSHMS with different levels of TSP and control. Incorporation of 12% (w/w) texturized soy protein was found to be optimum for preparation of RSHMS. The production cost of 12% TSP incorporated RSHMS was reduced by Rs. 22.5/Kg than that of control.
TI - Effect of Texturized Soy Protein on Quality of Restructured Meat Slices from Spent Hen
JF - Agricultural Research
DO - 10.1007/s40003-023-00648-9
DA - 2023-09-01
UR - https://www.deepdyve.com/lp/springer-journals/effect-of-texturized-soy-protein-on-quality-of-restructured-meat-Fv0XKBF1aI
SP - 319
EP - 324
VL - 12
IS - 3
DP - DeepDyve
ER -