Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels

Abstract

AbstractSoy okara is a by‐product from ground soybeans after removal of its water‐extractable fraction for soymilk and tofu production. There is a potential to use okara as an extender in meat products. The objective of this study was to investigate the effects of particle sizes of okara on the color, textural, sensory and rheological properties of pork meat gels. Okara of different particle sizes was added into pork meat to prepare gels. Pork meat gels with okara of smaller particle sizes showed higher L* values, but gels with okara of larger particle sizes had higher firmness, cohesiveness, chewiness and resilience. The storage modulus (G′) and loss modulus (G″) of pork batters also decreased with the reduction of the particle sizes of okara. However, the sensory evaluation showed that pork meatballs with okara of smaller particle sizes were preferred by the panelists. This study demonstrated that soy okara might be added into meat products as a dietary supplement for value‐added applications and quality improvements.Practical ApplicationsThe corresponding results of this investigation can be considered of great importance for developing a novel meat product that contains dietary fiber with improved functional properties, lower material cost and more nutritional benefit.