Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters
2021
Kang, Zhuang‐Li | Zou, Xiao‐Li | Meng, Lin | Li, Yan‐ping
In this study, we investigated the effect of gel and rheological properties, microstructure, and water distribution of frankfurters with various amounts of NaCl (1 and 2%) and soy protein isolate (SPI, 3 and 6%). The frankfurter cooking yield, a*value, and hardness significantly increased with the increasing NaCl and SPI content. However, the frankfurter springiness and cohesiveness were lower in the case of 6% SPI and 2% NaCl content than in the case of 3% SPI and 2% NaCl content. The thermal stability of myosin improved with the increasing NaCl and SPI, resulting in more compact and continuous structures. Meanwhile, the initial T₂b, T₂₁, and T₂₂ relaxation times were significantly shorter, and the P₂₁ and P₂₂ peak ratios increased and decreased significantly, respectively, implying the increase of the immobile water content. Overall, the SPI use allowed the production of reduced‐salt frankfurter with desirable quality.
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