Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System

A. ROMIJN, S. L. CUPPETT, M. G. ZEECE, A. M. PARKHURST, M. L. LEE

Research output: Contribution to journalArticle

18 Citations (Scopus)

Abstract

Adding 0, 8, 16 and 24% soy isolate to a cooked, refrigerated beef system decreased TBA values proportionately. The impact of specific crude soy protein fractions on development of rancidity (TBA values) was investigated. The 7S, 9S and 11S protein fractions, a whole protein isolate produced from the same flakes, and the same commercial soy isolate as used previously were incorporated at the 24% or equivalent level. All additions had significant (P<0.05) antioxidant effect. The commercial isolate and the laboratory‐produced whole isolate exhibited the most antioxidant activity. The 7S and the 9S fractions contributed significant (P<0.05) antioxidant activity.

Original languageEnglish (US)
Pages (from-to)188-190
Number of pages3
JournalJournal of Food Science
Volume56
Issue number1
DOIs
StatePublished - 1991

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rancidity
Soybean Proteins
soy protein isolate
beef
Antioxidants
antioxidant activity
protein isolates
flakes
soy protein
antioxidants
Proteins
proteins
Red Meat

ASJC Scopus subject areas

  • Food Science

Cite this

Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System. / ROMIJN, A.; CUPPETT, S. L.; ZEECE, M. G.; PARKHURST, A. M.; LEE, M. L.

In: Journal of Food Science, Vol. 56, No. 1, 1991, p. 188-190.

Research output: Contribution to journalArticle

ROMIJN, A. ; CUPPETT, S. L. ; ZEECE, M. G. ; PARKHURST, A. M. ; LEE, M. L. / Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System. In: Journal of Food Science. 1991 ; Vol. 56, No. 1. pp. 188-190.
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