Common uses of soy protein isolate in meat products

Soy protein is widely used in food processing due to its functional properties as protein. In recent years, with the development of social productivity, people’s living standards have improved, and the consumption of meat products has reached unprecedented heights. Various meat products have also entered the market in response to consumer needs. The important role played by soy protein in meat product processing has attracted more and more attention from the meat product processing industry due to its important functional properties.

In food processing, soy protein isolate, as a food additive, can play a complementary role in amino acids and is a functional food. It can improve people’s health and has high digestibility and utilization. When mixed with other foods, it can significantly improve the nutritional value of the original food. It can completely replace animal protein. The content of its 8 amino acids is close to the needs of the human body and is slightly insufficient for methionine. It is similar to meat, fish, eggs, milk, etc. It is a full-price protein and does not have the side effects of animal protein, such as inducing It is a good source of human protein for obesity, cardiovascular disease, hypercholesterolemia and other diseases, and is safe, reliable and contains less microorganisms.

Soy protein isolate has water retention, emulsification, elasticity and adhesiveness, and strong foaming properties. It can be used in meat products, pastries, breads, candies, beverages and other foods, and its tissue has properties similar to meat.

It can be made into food alone, or can be made into various foods with vegetables or meat. The food has good color, aroma and taste, and can be adjusted according to consumer tastes. The nutritional content can be adjusted according to different consumer groups. With the advantages of fortification, it can provide new food that consumers need in terms of nutrition and taste than traditional food.

How to use soy protein:

Protein isolate has been widely accepted by most manufacturers in various combinations. In particular, the chopping machine method is the most popular, mainly because it has many functions and the manufacturing process is more flexible. Now regarding its application, compare the advantages and disadvantages of the following application methods.

1.Rehydration method: First put soy protein isolate and 4 to 5 times of ice water into a chopper and mix at high speed for 1 to 2 minutes, then add lean meat, ice water, polyphosphate and salt, and mix at high speed. Chop and mix for 2 minutes to extract salt-soluble meat protein. At this time, the temperature
Just control it at 2~4℃, because this temperature is the most suitable temperature for extracting salt-soluble protein. After extracting salt-soluble protein, add fat and ice water, and continue chopping and mixing for 2 minutes. At this time, the temperature should be between 6~8 Around ℃, this is the most common method.

2.Gel method: First use 4 times of water for soy protein isolate, use a chopping machine to emulsify it at high speed and set aside for use. Then add chopping and mixing together with lean meat according to the required amount. The other steps are the same as the above-mentioned water-adding method. In addition, the gel method It can be stored in the refrigerator for later use. Although protein isolate can be stored in the refrigerator for 2 to 3 days, it is prone to rancidity and bacterial growth, so it is recommended to use it as soon as possible.

3.Emulsified oil method: Using isolated protein to produce emulsified oil, chicken skin, fat, butter, soybean oil and pig skin can be used as raw materials. The most important way to make emulsified oil is to use a chopper to add water to the protein isolate, then add oil, and continue to chop and mix into emulsified oil before use. In the production process of emulsified products, emulsified oil is added after the salt-soluble meat protein is extracted, which is more complicated than the gel method. However, proper processing and addition of emulsified oil can not only reduce product costs, but also increase product aroma and flexibility.

4.Dry addition method: This method is simple to use. First add the isolated protein into the lean meat, chop and mix for a while, add 4 times of water, chop and mix for 1 to 2 minutes, then add polyphosphate, ice water and salt, continue to chop and mix for 2 minutes. , the steps are the same as above. But there is also a method of directly adding dry matter such as protein isolate and starch into the final mix. This method is convenient, but because the soy protein isolate cannot be completely rehydrated and its functions cannot be fully exerted, the product will be softer and have poor water absorption and oil retention under the same formula. Therefore, this method is not recommended.

Another example: adding soy protein isolate and lean meat together, but without water attached. This effect will not only prevent the soy protein isolate from being properly water-attached, but will also affect the extraction of salt-soluble protein, making the product softer. Therefore, the water attachment and addition steps also affect the quality of the final product.

Soy protein isolate (SPI) is used in meat products, either as a non-functional filler or as a functional additive to improve the texture and flavor of meat products, making full use of unsatisfactory or incomplete raw meat. Soy protein isolate itself is more expensive, but when used in higher-grade meat products, due to its strong functionality, even if the dosage is between 2% and 2.5%, it can retain water, fat, and prevent meat juice from separating. , improve quality and taste, and also extend shelf life.