Effect of Soybean Protein Isolate Addition Method on Gel Properties of Pork
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Abstract:
Soy protein isolate (SPI) is commonly used in meat processing to improve the quality of meat products; however, the method of adding SPI can affect meat quality. This work compareed the effects of SPI addition and addition of pork back-fat emulsified with SPI containing denatured 11S globulin, on the cooking yield and emulsion stability of raw pork batter and the color and texture of pork batter gel. In addition, the differences in the water distribution and migration characteristics in the pork batter gel with different treatments were analyzed using low-field nuclear magnetic resonance spectroscopy. Compared with the addition of SPI, adding the pork back-fat emulsified with SPI could significantly increase the cooking yield and emulsion stability of cooked pork batter (p< 0.05), the L*-value and b*- value of pork batter gel, and improve the hardness, springiness, cohesiveness, and chewiness. Low-field nuclear magnetic resonance spectroscopic analysis showed that the gel with addition of the pork back-fat emulsified with SPI had shorter T2b and T22 relaxation times, an increasing peak ratio of T21, and a decreasing peak ratio of T22, indicating an increased amount of bound water and a good water-holding capacity of the gel.
