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 journalArticlepeer-review

18 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 languageEnglish (US)
Pages (from-to)188-190
Number of pages3
JournalJournal of food science
Volume56
Issue number1
DOIs
StatePublished - Jan 1991

ASJC Scopus subject areas

  • Food Science

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