MlCROSTRUCTURE OF ISOLATED SOY PROTEIN IN COMBINATION HAM

Abstract

Combination hams were prepared by injecting excised porcine muscles with a brine containing solubilized isolated soy protein. The microstructure of the muscle in the combination ham was compared to that of a water added ham to determine the location of the isolated soy protein. The effect of ma&aging on the location of the isolated soy protein was also studied. The results showed that the isolated soy protein occupied primarily perimysial spaces and the massaging acts to incorporate these proteins into the endomysial spaces and mix them with extracted myofibrillar proteins. The isolated soy protein appeared to enhance myofibrillar protein extraction by binding water, thus increasing the effective concentration of salt and phosphate. Scanning electron microscopy showed that the gel formed by the isolated soy protein possessed a denser structure than the gel formed by a crude myosin preparation. The gel formed by a mixture of myosin and isolated soy protein possessed a structure more comparable to the structure of the crude myosin gel.

Effect of isolated soy protein and canning on physical, chemical, microbiological and sensory properties of extended cured beef

“…This binding of water promotes the binding of meat pieces by minimizing the effect of excess water on the func tionality of the extracted myofibrillar proteins. Siegel et al (1979b) compared the microstructure of combina tion ham and water added to determine the location of the iso lated soy protein. The results showed that isolated soy protein fills primarily the perimysial spaces, but mechanical action by means of massaging or tumbling incorporates those proteins into the endomysial spaces and mixes them with the extracted myofibrillar proteins.…”