SOYA PROTEINS FUNCTIONAL AND SENSORY CHARACTERISTICS IMPROVED IN COMMINUTED MEATS

Soya proteins (flour, concentrate, isolate) were incorporated in formu lations of frankfurters as preemulsified fat (PEF) and as powders. Sen sory analysis showed that incorporation of soya proteins as PEF result ed in a reduction of specific soybean off-flavor (beany and bitterness notes) and off-aroma. Soya proteins added as PEF increased water-hold ing capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improv e functionality of these proteins and sensory characteristics of commi nuted meats to which they are added.