Lipid Content and Oxidation in Soy Protein/Ground Beef Mixture
- 3 July 1979
- journal article
- Published by Wiley in Home Economics Research Journal
- Vol. 7 (6) , 356-360
- https://doi.org/10.1177/1077727x7900700603
Abstract
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 (ppppp<0.05).Keywords
This publication has 6 references indexed in Scilit:
- Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable proteinJournal of the American Dietetic Association, 1974
- Adequacy of spun-soy protein containing egg albumin for human nutrition1Journal of the American Dietetic Association, 1973
- WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANSJournal of Food Science, 1972
- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960
- A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUESJournal of Biological Chemistry, 1957