The traditional method of producing meatballs is to continuously beat the meat to increase elasticity, which is time-consuming and labor-intensive and has low production efficiency. Meatballs produced using modern methods mainly add phosphates to increase elasticity and crispness. However, due to the limitations of phosphates, more and more meatball manufacturers are switching to glutamine transaminase (TG enzyme). Achieving elasticity and brittleness, which is both safe and healthy, is an incomparable advantage of using phosphate. So when producing meatballs, in addition to adding glutamine transaminase (TG enzyme), soy protein isolate will also be appropriately added. What effect can this achieve?
Soy protein isolate is mainly a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%. Its main features are rich nutrition, no cholesterol and high amino acid content. It is one of the few varieties of plant protein that can replace animal protein. Soy protein isolate has functional properties such as moisturizing, emulsifying, and texture improvement. When applied in meat products, it can achieve several characteristics:
1. Emulsifying property
Emulsification refers to the ability to mix oil and water together to form an emulsion. Soy protein isolate can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air, so it is easy to form a more stable emulsion, and the emulsified oil droplets are stabilized by proteins gathered on the surface of the oil droplets, thus forming A protective layer. The formation of the protective layer can prevent the accumulation of oil droplets and the destruction of the emulsification state, thereby stabilizing the emulsification performance.
2. Water retention
In addition to adsorbing water, soy protein isolate also has the ability to retain water during processing, that is, water holding capacity. When soy protein isolate is added to meat products, bread, pastries and other foods, it can retain moisture even when heated. This is because after the protein molecules are hydrolyzed, a large number of hydrophilic groups are exposed, which is very important for meat products.
3. Oil absorption
Soy protein isolate promotes fat absorption. The function of soy protein isolate in absorbing fat is emulsification. When soy protein isolate is added to meat products, it can form an emulsion and gel matrix to prevent fat from moving to the surface, thereby promoting fat absorption and fat binding, thereby reducing the processing of meat products. The loss of fat and juice during the process helps maintain a stable appearance. Oil absorption increases with the increase of protein content and decreases with the increase of pH value.
4. Foaming property
Foamability refers to the volume increase rate of soy protein during processing, which can play a crisping role. Foam is air dispersed in a liquid or semi-solid phase. The foaming properties of soy protein can be used to give food a loose structure and good taste.
The viscosity of protein refers to the internal friction displayed when liquid flows, also known as fluidity, and is important in adjusting the physical properties of food.
Soy protein isolate has the ability to form a gel when heated. Gelability refers to the ability of protein to form a limb-like structure. It makes soy protein isolate have high viscosity, plasticity and elasticity. It can be used as a carrier of water as well as a carrier of flavors, sugars and other complexes. This characteristic Very beneficial to food processing. In minced meat products such as sausages and luncheon meat, soy protein isolate can give them a good gel structure, increase the chewiness, and also provide a matrix for the meat products to retain moisture and bind fat.
The amino acid pattern of soy protein isolate is similar to that of animal protein. It is a complete protein and does not have the side effects of animal protein, such as inducing obesity, cardiovascular disease, hypercholesterolemia and other diseases. It is a good source of protein to reduce bone calcium loss and is safe. Reliable and less microbial.
Summary: Adding soy protein isolate to meatballs, surimi, and ham sausages can increase the protein content, fortify vitamins, improve the texture of meat products, and increase flavor. It can retain water and fat, prevent meat juice from segregating, and improve the quality of meat products. Quality and taste improvement. At the same time, the addition of soy protein isolate to meat products can effectively reduce the production cost of meat products and have a positive effect on the efficiency of enterprises.