Physical Properties of Meat Products Containing Soybean Proteins

Abstract

The effect of the soybean protein ratio on the physical properties of sausage-like meat products containing two kinds of soybean proteins has been investigated. The jelly-strength and the water-holding capacity of the meat product containing acid precipitated soybean protein decreased according to the increase of the soybean protein ratio. While the jelly-strength and the water-holding capacity of the meat product containing commercial soybean protein isolate increased in proportion to the ratio of soybean protein. The YOUNG'S modulus of both the meat products containing acid precipitated soybean protein or commercial soybean protein isolate decreased with the increase of soybean protein ratio.