Effects of soybean protein isolate on protein structure, batter rheology, and water migration in emulsified sausage

Abstract

This study investigated the effect of mixing soybean protein isolate (SPI) in meat batter on the protein structure and water distribution of emulsified sausages. With SPI (5%) addition, ionic bonds and hydrogen bonds in the batter with SPI (batter–SPI) significantly decreased and increased, respectively. The disulfide bonds in sausage with SPI (sausage–SPI) significantly increased compared with sausage without SPI. Batter–SPI displayed no significant decrease in protein solubility after thermal treatment compared with the control (batter). The water migration did not change significantly as SPI was added. SPI increased the viscosity and shear stress of the emulsified sausage during processing. The rheological analysis showed that the time of degradation temperature of protein ahead in batter–SPI compared with control. Raman spectroscopy revealed a decreased level of α‐helix and an increased level of β‐sheet during heat treatment. In conclusion, SPI has mainly affected the changes in the protein structure of emulsified sausages. Practical applications Loss of water and oil often occurs in emulsified sausages, which usually led to production and economic losses. Thus, our research investigated how the addition of soybean protein isolate affected the physicochemical properties of minced meat. This study has an important theoretical and practical significance for the active regulation of gel formation process and development of high quality emulsified sausage products.

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

“…This part of the water was tightly connected with the monolayer water molecules and trapped in the MP matrix (Luo et al ., 2020). The third peak, T 22 , was attributed to free water, located outside MP, which had maximum fluidity in three types of water (Sha et al ., 2020). Table 2 displays three T 2 (T 2b , T 21 and T 22 ) and corresponding peak area fractions (PT 2b , PT 21 and PT 22 ) of water in MP gel.…”

“…During meat chopping, salt‐soluble myofibrillar proteins (MP) are extracted and then thermally denature to form a permanently elastic protein gel network structure (Chen et al ., 2020; Sha et al ., 2020). The gelation of MP can affect the water holding capacity, gel strength, texture, structure and rheology of meat products.…”

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

“…Dynamic rheological properties could reflect the gradual change of myofibrillar protein and the altered condition of protein–protein interaction, especially myosin (Sha et al ., 2020). The changes in G′ and G′′ from 20 to 80 °C in raw pork batter with high‐pressure‐modified soy 11S globulin are shown in Fig.…”

Quality Characteristics of Processed Low-Fat Beef Sausage as Affected by Chickpea Protein Isolates Prolonged Cold Storage

“…The mixtures were carefully packed into the casings by a stuffing machine (Braun multi-quick 3 meat mincer G 1300, Germany). Emulsion sausage was packed, stored in a refrigerator at 0 °C for 0, 5, 10, 15, 20, 25 and 30 days and assessed for quality characteristics (Lei Sha et al, 2020). The pH of the filtrates were then recorded using the electrode of pH meter.…”