THE EFFECT OF PROTEIN SUBSTITUTION OF THE MEAT FOR WHEY PROTEIN CONCENTRATES AND THE ADDITION OF CaCL2 IN A MEAT SYSTEM
Abstract
The aim of this study was to evaluate the partial substitution of meat for CPS and
to test the effect of CaCl2 addition in the system. The results have shown that the
CPS 80 and CPS 8002 can be viable alternatives for meat batters giving rise to
products with very similar attributes of texture as the control without any
substitution. At the condition studied the addition of CaCl2 doesnt improve the
rheological properties of the system.
to test the effect of CaCl2 addition in the system. The results have shown that the
CPS 80 and CPS 8002 can be viable alternatives for meat batters giving rise to
products with very similar attributes of texture as the control without any
substitution. At the condition studied the addition of CaCl2 doesnt improve the
rheological properties of the system.
Keywords
SORO; SAIS; CÁLCIO; SALSICHA; PROTEÍNA; SISTEMA CÁRNEO; WHEY PROTEIN CONCENTRATES; SALTS; CALCIUM; SAUSAGE; MEAT SYSTEM
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v24i1.5296
