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

doi:10.1111/j.1365-2621.1991.tb08008.x

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 journal › Article › peer-review

19 Scopus citations

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 language	English (US)
Pages (from-to)	188-190
Number of pages	3
Journal	Journal of food science
Volume	56
Issue number	1
DOIs	https://doi.org/10.1111/j.1365-2621.1991.tb08008.x
State	Published - Jan 1991
Externally published	Yes

ASJC Scopus subject areas

Food Science

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10.1111/j.1365-2621.1991.tb08008.x

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

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.",

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year = "1991",

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language = "English (US)",

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T1 - Impact of Soy Protein Isolates and Specific Fractions on Rancidity Development in a Cooked, Refrigerated Beef System

AU - ROMIJN, A.

AU - CUPPETT, S. L.

AU - ZEECE, M. G.

AU - PARKHURST, A. M.

AU - LEE, M. L.

PY - 1991/1

Y1 - 1991/1

N2 - 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.

AB - 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.

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

Abstract

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