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FUNCTIONAL PROPERTlES OF ADDED PROTEINS CORRELATED WITH PROPERTIES OF MEAT SYSTEMS. : Effect of Salt on Water-Binding Properties of Model Meat Systems

✍ Scribed by A. -M. HERMANSSON; C. ÅKESSON

Book ID
108801123
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
755 KB
Volume
40
Category
Article
ISSN
0022-1147

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## Abstract Sunflower protein isolates, prepared under various conditions, are tested in a meat model system with an exchange level of 20% of the meat proteins. Sunflower proteins are suited as meat replacers in sausages and meat products, but preparation conditions of the meat system are influenci