Protein Hydrolysates for Reducing Water Activity in Meat Products

Abstract

ABSTRACTSoy protein hydrolysates were assessed for their effectiveness as water activity (aw) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H2SO4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid‐enzymatic (0.5N H2SO4, 7 hr ‐ 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid‐enzyme (A‐E) hydrolysate solution had the lowest aw When 3.3 ‐ 4.6% of this A‐E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, aw was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A‐E hydrolysate did not significantly alter the flavor. The A‐E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.