The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

Abstract

This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.

Comprehensive Effects of Potassium Lactate, Calcium Ascorbate and Magnesium Chloride as Alternative Salts on Physicochemical Properties, Sensory Characteristics and Volatile Compounds in Low-Sodium Marinated Beef

“…After reducing sodium content, the Aw value of samples in all sodium-reduced groups (C2, F1 and F2) increased significantly (p < 0.05) compared with the control group C1, indicating that the binding of inner water and muscle fiber in the beef sample may be looser (Table 3). It led to the same opinion with the result previously reported [35], in which they found that the reduction of salt addition (0~2.5%) can significantly increase the water activity in restructured beef products.…”

“…This may be because that the fluidity restriction effect of water by Na + , and the binding of Cl − to positively charged groups in myofibrillar protein, both resulted in an increased electrostatic repulsion, reduced cohesion, and loose network structure of protein, which contributed to the binding of a large amount of non-flowing water by meat. Therefore, a decrease in salt content can increase the fluidity of water and decrease the water holding capacity [35].…”

Descriptive sensory analysis, consumer acceptability, and conjoint analysis of beef sausages prepared from a pigeon pea protein binder

“…Diversifying how pigeon peas are utilized in the food industry could be one way to enhance their production, marketing, and consumption. One of the recommended applications is processing its protein into a binder for meat-based products like sausages ( Li, 2019 ) to replace soybean and chemical phosphate binders, which have been associated with health issues like renal, liver, and allergic reactions ( Inetianbor et al., 2015 ; Ritz et al., 2012 ). Pea protein appears to be a promising substitute due to its high nutritional protein content and non-allergenic qualities ( Lam.…”

Substituting Whole Wheat Flour with Pigeon Pea (Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion

“…It has been commonly consumed in the human diet because this plant has the highest percentage of protein, up to 24%, and is especially a rich source of lysine [ 13 ]. Various reports have shown that pigeon pea can be used as a novel ingredient in restructured meat products [ 14 , 15 ]. It is also used as a substitute for wheat flour to improve the nutritional value of biscuits [ 16 ] and crackers [ 17 ].…”