两种大豆分离蛋白对肉糜品质的影响

Effect of two kinds of soy protein isolate on the quality of minced pork

研究不同添加量的两种大豆分离蛋白SPI-A和SPI-B对猪肉糜蒸煮损失、质构特性的影响。结果表明,随着大豆分离蛋白添加量的增加,肉糜蒸煮损失逐渐降低,SPI-B降低蒸煮损失效果优于SPI-A;添加两种大豆分离蛋白后,肉糜硬度、弹性、黏聚性、咀嚼性、回复性均显著升高,在试验范围内,相同添加水平下SPI-B的效果均优于SPI-A的添加效果。

The influence of two kinds of soy isolate protein SPI-A and SPI-B in different adding amount on the cooking losses and texture properties of minced pork was studied.The result indicated that the cooking loss decreased along with the adding amount of soy isolate protein increased.SPI-B had better effect of reducing cooking loss than SPI-A.After adding two kinds of soy isolate protein,the texture properties of the minced pork such as hardness,springiness,cohesiveness,chewiness and resilience were increased significantly.Within the adding range of the experiment,the effect of SPI-B was better than that of SPI-A at the same addition level.