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Volume 3, Issue 2, December 2019, Page: 31-44
The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products
Longxiang Li, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
Received: Apr. 14, 2019;       Accepted: Jun. 2, 2019;       Published: Nov. 21, 2019
DOI: 10.11648/j.ijfet.20190302.13      View  190      Downloads  70
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%.
Soy Protein Isolate, Starch, Salt, Ready-to-Eat Restructured Beef Products
To cite this article
Longxiang Li, The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products, International Journal of Food Engineering and Technology. Vol. 3, No. 2, 2019, pp. 31-44. doi: 10.11648/j.ijfet.20190302.13
Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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