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18 month storage study of prepared frozen foods containing protein concentrates.

Author(s) : KRAMER A., KING R., WESTHOFF D. C., et al.

Type of article: Article, IJR article

Summary

Ground beef patties or steaks prepared with seasoning and with or without sauce, may be enriched by the addition of textured vegetable protein at a level of 8.5% and probably more (dry weight basis) with no adverse effect on the retention of sensory quality. There is an approximate doubling of protein content, but the protein efficiency ratio (PER) is reduced somewhat. These products maintained a high quality shelf-life when stored at -20°C or lower at fairly constant temperatures. Addition of yeast single cell protein had to be limited to 3% (dry weight basis) because of its high nucleic acid content. Even this small addition, however, increased total protein content by 40%, and improved the PER. Sensory quality, however, was reduced so that high quality shelf-life was limited to six months. Even after three months there was a discernibly rancid off-flavour. When stored at a constant -30°C high quality shelf-life was retained for 12 months. Non-fat milk solids or cheese could be added where appropriate (e.g. pizza) by as much as 10% (dry weight basis). This doubled, and even tripled in some instances, the percent protein while maintaining essentially the same PER, From the standpoint of sensory acceptability however, they behave in a similar fashion to the single cell protein.

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Pages: 52-58

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Details

  • Original title: 18 month storage study of prepared frozen foods containing protein concentrates.
  • Record ID : 30000880
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 3 - n. 1
  • Publication date: 1980/01

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