Added soy proteins in processed meats in Malaysia

Abdul Salam Babji, . and Adnan Abdul Wahab, . and Aminah Abdullah, . Added soy proteins in processed meats in Malaysia. pp. 1-4. ISSN 0126-6128

Two methods were used to determine the amount of soya protein added in Malaysian processed meat products. Results from this study indicate that most meat products such as burgers and frankfurters produced locally contain between 5-25 percent added soya protein. The enzymatic method of determining soya protein was found to be more sensitive than the centrifugation method. For routine quality control work the AOAC (1980) centrifugation method would be more practical and economical

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Abstract

Two methods were used to determine the amount of soya protein added in Malaysian processed meat products. Results from this study indicate that most meat products such as burgers and frankfurters produced locally contain between 5-25 percent added soya protein. The enzymatic method of determining soya protein was found to be more sensitive than the centrifugation method. For routine quality control work the AOAC (1980) centrifugation method would be more practical and economical

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Item Type:	Article
Additional Information:	Summaries (En Malay)
AGROVOC Term:	PRODUCTOS DE LA CARNE
AGROVOC Term:	PROTEINAS VEGETALES
AGROVOC Term:	ANALISIS QUIMICO
AGROVOC Term:	MALASIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:53
URI:	http://webagris.upm.edu.my/id/eprint/18368

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