28
2019
-
04
How soy protein isolate changes the structure of meat products
Author:
The compactness of the structure of meat products and the homogeneity of the cut surface are mainly related to the viscosity between the tissues during their processing.
The compactness of the structure of meat products and the homogeneity of the cut surface are mainly related to the viscosity between the tissues during their processing. In the process of separation and extraction of soybean protein, the viscosity of the protein was enhanced due to the acid-base treatment. So that soybean protein added in meat products, its organizational structure has been greatly improved, can make the internal organization of the product delicate, good binding, elastic, good slicing, cut and smooth and delicate, eat up good taste, improve the tenderness of the product, increase the fresh flavor of the product, but also to maintain the flavor of the original product.
The soy protein isolate molecules filled into the raw material of the product are combined with the free fat molecules and the like to form a stable emulsification system. During the thermal processing of the product, the protein on the surface of the fat ball is denatured to obtain an elastic self-supporting gel, which tightly wraps the fat ball to form a consistent and elastic product tissue.
However, it should be noted that if the heating temperature is 125 ° C, the gel is destroyed, and the stable emulsification system is also destroyed, and the oil is produced. Therefore, when using soy protein isolate, the control of temperature also needs our attention.
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