The Effect of Protein Derivatives and Starch Addition on Some Quality Characteristics of Beef Emulsions and Gels

Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate starch, in 2% concentration) influence rheological properties of beef emulsions gels, cooking losses texture finished Rheological parameters G’ (storage modulus), G* (complex modulus) Delta angle were determined by increasing temperature from 5 70 °C, with rate 1 °C/min. highlighted addition vegetable (soy, chickpeas lupine) improved strength gels (G’ > 1057.8 Pa), while starch reduced consistency gel network structure < Pa). All additions led decrease heat treatment (a reduction maximum 62% loss, 11.89% control 4.54% case samples added starch) hardness heat-treated was observed 2.83 kgf 1.08 kgf.