Use of textured soy protein in chicken loaves

Authors

  • Roberto de Oliveira Raça
  • Antônio de Melo Serrano
  • Ismael Antônio Bonassi

DOI:

https://doi.org/10.1590/S1678-3921.pab1994.v29.4232

Keywords:

broiler meat, laboratory scale, chemical analysis, sensorial analysis

Abstract

This research was designed to study the effect of addition of 5, 10 and 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

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Published

1994-11-01

Issue

v.29, n.11, nov. 1994

Section

AGROMETEOROLOGY

How to Cite

Raça, R. de O., Serrano, A. de M., & Bonassi, I. A. (1994). Use of textured soy protein in chicken loaves. Pesquisa Agropecuaria Brasileira, 29(11), 1763-1768. https://doi.org/10.1590/S1678-3921.pab1994.v29.4232

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