Thermo-Rheological Changes in Protein-Replaced Meat Emulsions

Abstract Thermo-rheological profiles of a meat emulsion and dispersions of canola or soy protein isolate demonstrated that development of elasticity of the meat emulsion during heating was essentially complete at 75–80°C, whereas elasticity of canola or soy protein dispersions continued to rise with heating to 95°C. A meat emulsion containing canola protein displayed characteristics of the all-meat emulsion and canola protein dispersion thermoprofiles, but the increased structure formation from canola protein at higher temperatures did not fully compensate for an initial decrease in elasticity that resulted from the loss of meat protein.