Research on the Application of Soy Protein Isolate in Sausage Processing

 With the increase in the amount of soy protein isolate added, the yield of sausages also increased. By studying the effect of soy protein isolate on the yield and texture characteristics of the product during sausage processing, it was found that when the amount of soy protein isolate added was 2% to 3 %, the hardness, cohesion and elasticity of the sausage are better, and the texture characteristics of the sausage can be significantly improved by adding an appropriate amount of soy protein isolate.

Keywords: soy protein isolate, sausage, application research

 

Soy protein isolate is a high-purity soybean product made from defatted soybean meal. Its protein content (calculated on a dry basis) is more than 90%. It has high nutritional value and contains a large amount of essential fatty acids that are beneficial to human health. Phospholipids and rich minerals such as calcium and phosphorus are free of cholesterol. More importantly, the human body has a high digestion and absorption rate of soy protein isolate (84% to 98%). Soy protein isolate also has good functional properties, such as water absorption, oil absorption, emulsification and gelation. In the processing of meat products, it can retain or emulsify the fat and combine water in the meat products, and can also improve the texture and flavor of the meat products. It can maintain the integrity of the muscle tissue in the finished product through the brine containing protein isolate. Therefore, soy protein isolate has been widely used in meat processing.


 

In this paper, by adding a certain amount of soy protein isolate to the sausage, the yield is measured, and the texture of the sausage is measured and analyzed by a texture analyzer to study its texture characteristics, in order to have a certain guiding significance for the research and development of sausages.

 Click to enter the details pag

评论

发表评论

此博客中的热门博文

Use of soy silk drawing protein

图片
The soy silk drawing protein is a fibrous plant protein with a texture similar to muscle fiber formed by the production and processing of soy protein through a special process. The classification of soy silk drawing protein is divided according to its structure. There are thick silk type, thin silk type, soft silk type, hard silk type, smooth silk, astringent silk, etc. According to the different silk structure and the tensile strength of the silk, how much A combination of plant silk protein can be used to produce ham sausage, minced meat, beef jerky and canned food. The taste of the food is basically the same as ordinary meat food, but the price of plant silk protein is only 1/of the lean pork. 5. The protein content is equivalent to 2-3 times that of fish, meat, and eggs.
阅读全文

How to use enzyme technology to modify soy protein?

图片
 According to market needs, through the selection of different proteases, the adjustment of process conditions and the degree of hydrolysis, a variety of products with different functional characteristics can be developed and produced. (1)Injectable protein isolate :  The product is used in the salted solution for injection of whole meat products, which can reduce the cooking loss of meat products and improve the quality of individual rows and cut surfaces of meat products. Since the product is usually added in a relatively small amount, below 3%, it is not necessary to strictly control the bitterness. Such products are required to have a lower viscosity, and at the same time, the increase in foaming properties and the decrease in gel properties must be controlled within a certain range. The viscosity is mainly determined by the molecular mass of the protein. The greater the molecular mass, the greater the viscosity. 80% of soybean protein has a molecular mass of more than 100,000 and
阅读全文