氧化大豆分离蛋白对法兰克福香肠品质的影响

Effect of oxidized soy protein isolate on the quality of frankfurter sausage

研究将经适度氧化的大豆分离蛋白以0%、2%、4%、6%、8%添加至法兰克福香肠,测定其水分含量、色泽、质构和感官指标,目的是研究氧化大豆分离蛋白对法兰克福香肠品质的影响。结果得出,当氧化大豆分离蛋白添加量为4%时,法兰克福香肠的综合品质最佳。

The soy protein isolate which was oxidized moderately was added into frankfurter sausage with 0% , 2% , 4% , 6% and 8% , and the moisture content, color, texture and sensory indexes were determined, and the effect of oxidized soy protein isolate on the quality of frankfurter sausage was studied. The results showed that when the addition amount of oxidized Soy protein isolate was 4% , the comprehensive quality of frankfurter sausage was the best.