全溶大豆蛋白对鸡胸肉蒸煮出品率的影响

Study on the Water-holding Capacity of Chicken Breast by Adding the Soluble Soybean Proteins and the Other Four Additives

研究鸡胸肉中添加全溶大豆蛋白(60%)来提高鸡胸肉的保水性。鸡胸肉中通过滚揉加入大豆蛋白和亲水胶体,蒸煮后测定失水情况。全溶大豆蛋白(60%)的效果明显,当添加量为7%的时候有最好蒸煮出品率102.01%。大豆蛋白在提高鸡胸肉的保水性有着积极的意义。

To study on how to improve the water-holding capacity of chicken breast by adding respectively soybean protein include soybean protein of 60 % over-soluble,soybean protein of 90 % over-soluble,meat soybean protein.The results show that the soybean protein of 60 % over-soluble is the best.On the improvement of the water-holding capacity of chicken breast adding 7 % into the chicken breast,the heat yield is 102.01 %,the highest.It means that soybean protein can improve the water-holding capacity of chicken breast.