关键词: 大豆分离蛋白, 肉饼, 加工特性, 质构特性

Abstract:

Low fat is the trend of future development of Chinese patty. The effect of soy protein isolate (SPI) on processing
features, structure characteristics and color of petty with SPI replacing partially fat was studied. The experimental results
showed that when the SPI replacement rate was 12.5%–62.5%, the centrifugal loss and cooking loss of quick-frozen patties
gradually reduced by up to 89%, the centrifugal loss reduced by up to 49%. The moisture content and moisture retention
increased gradually. Moreover, The moisture content of uncooked and cooked patties increased by 31% and 36%, the
moisture retention increased by 32% when the replacement rate was 62.5%; the thawing loss rate at SPI substitution rate
of 0–37.5% gradually declined followed by an increase when the substitution rate exceeded 37.5%. The protein content
increased as SPI replacement rate rose. At the replacement rate of 37.5%, the protein content of uncooked patties increased
by 34% when compared with the sample without substitution. The fat content reduced with increasing replacement rate.
The largest replacement rate induced the maximum fat reduction of uncooked patties, by up to 57%. In terms of quality
and structure, the hardness and chewiness gradually increased with increasing replacement rate. No effect on the color was
observed with SPI substitution rate below 50.0%.

Key words: soy protein isolate (SPI), patty, processing features, structure characteristics