Improved Emulsion Stability Research Articles

EFFECTS OF SOY PROTEINS AND THEIR LEVELS OF INCORPORATION ON THE PROPERTIES OF WIENER‐TYPE PRODUCTS

ABSTRACTThe effects of different soy proteins and levels of these were studied in finely comminuted wiener‐type products. Lean, skeletal beef muscle, pork backfat, textured soy protein (TSP) and soy protein isolate (SPI) were the main raw ingredients. TSP, when substituted for lean meat at levels greater than 25–30%, on a hydrated (1:2) basis, resulted in emulsion instability and texture softening of product formulated at 30% fat. SPI improved emulsion stability of mixtures high in TSP and fat, but had only a slight positive effect on texture. No differences in composition, cooking losses, peelability and skin formation were found in different soy‐lean combinations containing 30% fat. Flavor or treatments with high levels (more than 25%) of soy was improved by using different seasoning mixes, Forty to forty‐five percent lean beef, with 30% fat, was found adequate for acceptable color intensity of the cooked product. After processing, products with increasing levels of soy in the formulation had higher residual nitrite levels.