Application of modified soy protein isolate in meat products


Soy protein isolate is used in meat products to increase flavor, prevent meat juice from separating, improve the quality of meat products, and extend shelf life. Combining two or more enzymes, combining physical modification with enzyme modification, or combining chemical modification with enzyme modification to modify soy protein isolate is a new idea to expand its application in meat products, and it will definitely become future development trends.

1. A piece of meat product

Block meat products usually refer to large or whole pieces of meat products, but their integrity is easily damaged during processing. By adding modified soy protein isolate, syneresis can be reduced, tissue properties improved, and product quality improved.

For small pieces of meat not exceeding 6cm, the soy protein isolate can be added by rolling and kneading. For some larger meat products, injection can be used. Dissolve the modified soy protein isolate in salt water, and then inject the solution into the meat. In the meat pieces, the marinating liquid can be evenly dispersed in the meat pieces, shortening the marinating time and increasing the product yield.

The use of modified soy protein isolate can not only maintain the appearance and moisture of meat products due to its excellent water holding capacity and gelling properties, but can also use its natural antioxidant properties as coating materials to delay the oxidation of meat products and prolong the shelf life of food. shelf life while maintaining the sensory quality of meat products.

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