Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties.

Pork patties containing 1.5% NaCl and 2% hydrolyzed whey protein isolate (WPI, 1 h with flavourzyme or 6 h with protamex) or soy protein isolate (SPI, 0.5 h with chymotrypsin or flavourzyme) were cooked to 70 °C and subsequently stored at 4 °C up to 7 days. Lipid oxidation in patties during storage was analyzed by measuring the concentration of conjugated… (More)