Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

摘要

Low-fat bologna formulations (LFBMS, < 2.0/100 fat) were manufactured in a model system with two levels (0.5 or 1/100) of two konjac blends (KB; KSS = konjac flour/starch and KNC = konjac flour/carrageenan/starch), and three levels (0, 2.2, 4.4/100, DWB) of prehydrated soy protein isolate (SPI) to replace 0, 2 and 4/00 of the meat protein, respectively. Compared to 0.5/100 KB, the 1/100 level reduced (p < 0.05) protein solubility (PS), vacuum purge (VP,/100 ) and texture profile analysis (TPA) hardness. LFBMS con- taining KNC had higher (p < 0.05) cooking yields, TPA fracturability and shear stress, but lower (p < 0.05) expressible moisture (EM), VP values and TPA cohesiveness than KSS. Replacement of 4/100 meat protein with SPI increased (p < 0.05) pH and yel- lowness (b), but decreased (p < 0.05) redness (a), PS, EM and most textural characteristics, whereas no differences (p > 0.05) were observed between 0 and 2/100 of meat protein replacements with SPI for most characteristics.