28
2019
-
04
What is the role of soy protein isolate in mutton
Author:
We know that the nutrition in lamb is very rich, not only rich in vitamins and trace substances, but also low in fat and cholesterol.
We know that the nutrition in lamb is very rich, not only rich in vitamins and trace substances, but also low in fat and cholesterol. Soy protein isolate can partially replace animal protein and is widely used in meat products.
Adding soy protein isolate to meat products can not only increase the protein content, but also improve the ratio of protein, so that the nutrition of meat is more reasonable. Soy protein isolate used in lamb, the same has a very good effect.
Effect of 1. soy protein isolate on internal preservation of sheep. Meat coating preservation is a new technology that has emerged in recent years. Using preservative to smear or soak meat to form a protective film on the surface of the meat, reducing the chance of meat contacting with the outside air and preventing the invasion of microorganisms. In order to change the atmosphere environment of the meat surface, it can also reduce the reduction of moisture and achieve the effect of meat preservation.
Effect of 2. soy protein isolate on water holding capacity of mutton. Meat products can only have a good taste and flavor by keeping the juice, and more importantly, the reduction of moisture will lead to an increase in the cost of producers. Soy protein isolate in the meat processing process, due to the protein molecules are hydrolyzed, a large number of hydrophilic groups exposed, the meat products have the ability to retain water, that is, water holding capacity.
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