Ali F S, Perry A K, Van Duyne F O
J Am Diet Assoc. 1982 Oct;81(4):439-44.
The effects of replacing 30 percent of the ground beef in meat loaves with boiled ground soybeans or textured soy protein (TSP) were studied. The substitutions were equally effective in increasing yields of freshly cooked, raw frozen and cooked, and cooked, frozen, and reheated meat loaves. Scores for several palatability characteristics, including general desirability, were higher for meat loaves containing soybeans than for loaves containing TSP. The mixtures and loaves contained similar amounts of protein and thiamin. Cooking losses and mean palatability scores indicated advantages for freezing raw loaf mixtures rather than cooked loaves.
研究了用煮过的大豆粉或组织化大豆蛋白（TSP）替代肉饼中30%的碎牛肉的效果。这些替代物在提高新鲜烹制、生冻后烹制以及熟冻后再加热的肉饼产量方面同样有效。对于包括总体满意度在内的几个适口性特征评分，含大豆的肉饼高于含TSP的肉饼。这些混合物和肉饼含有相似量的蛋白质和硫胺素。烹饪损失和平均适口性评分表明，将生的肉饼混合物冷冻而非将熟肉饼冷冻具有优势。
