The aim of the present study is investigating the effect of some biological binders such as microbial transglutaminase "MTGase" and non biological binders such as textured soy protein "TSP", soy protein concentrate "SPC" and sodium alginate on the texture of meat patties using the texture profile analysis (TPA) comparing with sensory evaluation. The results indicated that the patties samples containing SPC and MTGase had the highest values of hardness (3.65 N), chewiness (2.70) and number of chewings (25.30). Also, the results of sensory evaluation showed that the patties sample containing SPC and the MTGase was more acceptable than the other samples. It can be concluded that using plant protein binders such as SPC and cross- linking enzyme "MTGase" enhanced the texture of meat patties. Also,the texture profile analysis can be used successfully for measuring some characters in meat products.
El- Iraki, S. M., & Eshra, D. (2021). Biological vs. Non-Biological Texturizing of Meat Patties. Alexandria Science Exchange Journal, 42(3), 761-771. doi: 10.21608/asejaiqjsae.2021.194500
MLA
Samir M. El- Iraki; Dalia H. Eshra. "Biological vs. Non-Biological Texturizing of Meat Patties". Alexandria Science Exchange Journal, 42, 3, 2021, 761-771. doi: 10.21608/asejaiqjsae.2021.194500
HARVARD
El- Iraki, S. M., Eshra, D. (2021). 'Biological vs. Non-Biological Texturizing of Meat Patties', Alexandria Science Exchange Journal, 42(3), pp. 761-771. doi: 10.21608/asejaiqjsae.2021.194500
VANCOUVER
El- Iraki, S. M., Eshra, D. Biological vs. Non-Biological Texturizing of Meat Patties. Alexandria Science Exchange Journal, 2021; 42(3): 761-771. doi: 10.21608/asejaiqjsae.2021.194500
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