The application of modified SPI in meat products can increase flavor, prevent juice separation, improve the quality of meat products, and extend shelf life.
Soybean protein isolate (SPI) is a full valent protein produced from defatted soybean meal under low temperature conditions, with a protein content of over 90%. SPI has the characteristics of cholesterol free, nutrient rich, affordable and easy to obtain, and containing various amino acids required by the human body. It can be used as a substitute for animal protein in the food industry and has great development potential.
1. Block meat products
Block meat products usually refer to large or whole meat products, but their integrity is easily damaged during processing. By adding modified SPI, dehydration shrinkage can be reduced, tissue characteristics can be improved, and product quality can be improved. The use of modified SPI can not only maintain the appearance and moisture of meat products due to its excellent water retention and gel properties, but also use its natural antioxidant properties as a coating material to delay the oxidation of meat products, extend the shelf life of food while maintaining the sensory quality of meat products.
2. Minced meat products
Meat cakes, Rice-meat dumplings and surimi products are all meat products. The combination of lean meat and fat meat to form stable surimi is the key to determine its production quality. SPI has good water and oil absorption properties, which can combine lean and fat meat, improve nutritional value and product yield. Zhou Yang and others added egg white powder and soy protein isolate powder in the production of fish balls. SPI can significantly enhance the strength of fish balls gel and improve the quality of fish balls. Li et al. studied the changes in color, emulsifying stability, and rheological properties of pork mince after high-pressure treatment with soy protein isolate. The results showed that SPI after high-pressure treatment can improve the emulsifying properties of pork mince.
3. Emulsified meat products
Emulsified meat products mainly refer to sausages, ham, etc. SPI can form a stable emulsification system with salt soluble proteins, especially myofibrillar proteins, in meat. The excellent emulsifying properties of SPI can prevent oil leakage caused by fat accumulation in meat mince, improve the oil retention of meat products, and give emulsified sausages and other products a high-quality taste and flavor. Paglarini et al. prepared Frankfurt sausages using ultrasound modified SPI, carrageenan, and inulin as raw materials. The results showed that the modified SPI could reduce animal fat intake and improve the taste of the product.
4. Imitation meat products
SPI is often used as a substitute for animal protein because of its good emulsification and gel properties. SPI can mimic the taste and flavor of natural meat by undergoing complex changes in protein, fat, and carbohydrates through processes such as compression, under the combined action of multiple factors. Due to its high nutritional value and unique flavor, it is deeply loved by vegetarians. Mo Zhongwen studied the use of molecular recombination technology to texturize soybean protein, and the results showed that the protein can have a lean meat like fibrous tissue structure, resulting in a good taste of meat like food with a shelf life of more than 6 months.
FAQ
How does modified soy protein isolate (SPI) improve the quality and shelf life of block meat products?
In large or whole “block” meat products, maintaining structural integrity during processing can be a challenge. Modified SPI helps by reducing dehydration shrinkage and improving tissue characteristics. Thanks to its excellent gel properties and water retention, it helps the meat retain its natural moisture and appearance. Additionally, it acts as a natural antioxidant coating material, which delays fat oxidation, preserves the sensory quality of the meat, and extends its overall shelf life.
Why is modified soy protein isolate a key ingredient in vegetarian imitation meat products?
Modified SPI is an ideal substitute for animal protein because of its high nutritional value (it contains over 90% protein, has zero cholesterol, and includes essential amino acids) alongside excellent emulsification and gelling properties. When processed through methods like compression or molecular recombination, SPI allows protein, fat, and carbohydrates to undergo complex changes. This process texturizes the soybean protein, giving it a fibrous tissue structure that mimics the texture, bite, and unique flavor of real lean meat.
