The Resource Physicochemical properties of soy- and pea-based imitation sausage patties, by Chih-Ying Lin

Physicochemical properties of soy- and pea-based imitation sausage patties, by Chih-Ying Lin

Label
Physicochemical properties of soy- and pea-based imitation sausage patties
Title
Physicochemical properties of soy- and pea-based imitation sausage patties
Statement of responsibility
by Chih-Ying Lin
Creator
Contributor
Author
Thesis advisor
Subject
Genre
Language
eng
Summary
The objective of this thesis is to better understand how changing levels of soy or pea protein isolates (SPI)(PPI) ( 3%, 6% and 9%) and king oyster mushrooms (KOM) (0%, 3.5% and 7%) affect the physicochemical properties of imitation sausage patties using textured soy or pea proteins as the main base ingredient. After all materials were blended evenly and formed into circular patties, the raw patties were then fried on the pan with corn oil for 5 minutes on each side. Samples from each blend were done in triplicate and conducted the measurements on the same day. Cooking and textural properties, Hunter color, pH value, water activity and water holding capacity were considered to evaluate the contributions of the main ingredients. Altering the SPI or PPI level did not decrease the cooking yield; however, KOM did lower the yield. Lightness and yellowness of the meatless sausage were attributed to the addition of SPI or PPI but these properties were not affected by KOM. Combining KOM and a high level of soy or peat protein created redness and showed the greatest value. Texture profile parameters, excluding adhesiveness, showed higher value when both 3.5% and 7% KOM were combined with 9% SPI; when 3% PPI mixture without KOM. Water activity, pH value and cooking shrinkage did not differ significantly on dependent interactions. SPI or PPI did not affect shrinkage percentage. Water holding capacity decreased as the amount of KOM and SPI or PPI increased
Cataloging source
MUU
http://library.link/vocab/creatorName
Lin, Chih-Ying
Degree
M.S.
Dissertation note
Thesis
Dissertation year
2014.
Government publication
government publication of a state province territory dependency etc
Granting institution
University of Missouri--Columbia
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
Hsieh, Fu-hung
http://library.link/vocab/subjectName
  • Meat substitutes
  • Textured soy proteins
Label
Physicochemical properties of soy- and pea-based imitation sausage patties, by Chih-Ying Lin
Instantiates
Publication
Note
  • "MAY 2014."
  • "A Thesis presented to the Faculty of the Graduate School at the University of Missouri In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Fu-hung Hsieh
Accompanying material
2 supplementary files
Bibliography note
Includes bibliographical references (pages 77-98)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
956315786
Extent
1 online resource (xiv, 108 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color) +
Specific material designation
remote
System control number
(OCoLC)956315786
Label
Physicochemical properties of soy- and pea-based imitation sausage patties, by Chih-Ying Lin
Publication
Note
  • "MAY 2014."
  • "A Thesis presented to the Faculty of the Graduate School at the University of Missouri In Partial Fulfillment of the Requirements for the Degree Master of Science."
  • Thesis supervisor: Dr. Fu-hung Hsieh
Accompanying material
2 supplementary files
Bibliography note
Includes bibliographical references (pages 77-98)
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Control code
956315786
Extent
1 online resource (xiv, 108 pages)
Form of item
online
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color) +
Specific material designation
remote
System control number
(OCoLC)956315786

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