The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

Longxiang Li

doi:doi:10.11648/j.ijfet.20190302.13

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The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products

Longxiang Li

Published in International Journal of Food Engineering and Technology (Volume 3, Issue 2)

Received: 14 April 2019 Accepted: 2 June 2019 Published: 21 November 2019

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Abstract

This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.

Published in	International Journal of Food Engineering and Technology (Volume 3, Issue 2)
DOI	10.11648/j.ijfet.20190302.13
Page(s)	31-44
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Soy Protein Isolate, Starch, Salt, Ready-to-Eat Restructured Beef Products

References

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APA Style

Longxiang Li. (2019). The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. International Journal of Food Engineering and Technology, 3(2), 31-44. https://doi.org/10.11648/j.ijfet.20190302.13

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ACS Style

Longxiang Li. The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. Int. J. Food Eng. Technol. 2019, 3(2), 31-44. doi: 10.11648/j.ijfet.20190302.13

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AMA Style

Longxiang Li. The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. Int J Food Eng Technol. 2019;3(2):31-44. doi: 10.11648/j.ijfet.20190302.13

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@article{10.11648/j.ijfet.20190302.13,
  author = {Longxiang Li},
  title = {The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {2},
  pages = {31-44},
  doi = {10.11648/j.ijfet.20190302.13},
  url = {https://doi.org/10.11648/j.ijfet.20190302.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190302.13},
  abstract = {This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.},
 year = {2019}
}

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TY  - JOUR
T1  - The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products
AU  - Longxiang Li
Y1  - 2019/11/21
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190302.13
DO  - 10.11648/j.ijfet.20190302.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 31
EP  - 44
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190302.13
AB  - This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.
VL  - 3
IS  - 2
ER  -

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Author Information

Longxiang Li

College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

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Plain Text BibTeX RIS

APA Style

Longxiang Li. (2019). The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. International Journal of Food Engineering and Technology, 3(2), 31-44. https://doi.org/10.11648/j.ijfet.20190302.13

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ACS Style

Longxiang Li. The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. Int. J. Food Eng. Technol. 2019, 3(2), 31-44. doi: 10.11648/j.ijfet.20190302.13

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AMA Style

Longxiang Li. The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products. Int J Food Eng Technol. 2019;3(2):31-44. doi: 10.11648/j.ijfet.20190302.13

Copy | Download

@article{10.11648/j.ijfet.20190302.13,
  author = {Longxiang Li},
  title = {The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products},
  journal = {International Journal of Food Engineering and Technology},
  volume = {3},
  number = {2},
  pages = {31-44},
  doi = {10.11648/j.ijfet.20190302.13},
  url = {https://doi.org/10.11648/j.ijfet.20190302.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfet.20190302.13},
  abstract = {This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.},
 year = {2019}
}

Copy | Download

TY  - JOUR
T1  - The Effect of Soy Protein Isolate, Starch and Salt on Quality of Ready-to-Eat Restructured Beef Products
AU  - Longxiang Li
Y1  - 2019/11/21
PY  - 2019
N1  - https://doi.org/10.11648/j.ijfet.20190302.13
DO  - 10.11648/j.ijfet.20190302.13
T2  - International Journal of Food Engineering and Technology
JF  - International Journal of Food Engineering and Technology
JO  - International Journal of Food Engineering and Technology
SP  - 31
EP  - 44
PB  - Science Publishing Group
SN  - 2640-1584
UR  - https://doi.org/10.11648/j.ijfet.20190302.13
AB  - This experiment explored the effects of different additions of soy protein isolate, starch and salt on the quality characteristics of the ready-to-eat restructured beef products. The ground beef was used as the experimental material, and the different soy protein isolates, starch and salt were studied after conditioning and recombination. The product has the characteristics of thawing loss, yield, bond strength, texture and other quality characteristics. The results show that with the increase of the amount of soy protein isolate, the indicators of the products were improved, but when the amount of soy protein isolate was more than 2%, the products showed a bean flavor and white streaks, so the final addition of soy protein isolate was not more than 2%; similar to the soy protein isolate, the amount of starch added did not exceed 2%; with the increase of salt addition, the product's various indicators have been improved, but when the salt addition amount exceeds 1.5%, the products was too salty, so the final optimum amount of salt was 1.5%.
VL  - 3
IS  - 2
ER  -

Copy | Download