International Journal of Food Engineering and Technology

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

Received: Apr. 14, 2019    Accepted: Jun. 02, 2019    Published: Nov. 21, 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%.

DOI 10.11648/j.ijfet.20190302.13
Published in International Journal of Food Engineering and Technology ( Volume 3, Issue 2, December 2019 )
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), 2024. Published by Science Publishing Group

Keywords

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

References
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Cite This Article
  • 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://download.sciencepg.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
  • College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

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