Soy protein and formulated meat products

2004 ◽  
Keyword(s):  
Soy Protein ◽  
Meat Products

scholarly journals Soy protein: a food allergen frequently used in the preparation of meat products

2020 ◽  
Vol 47 (3) ◽  
pp. 463-469
Author(s):  
Cristiane Canan ◽  
Djonathan Adamante ◽  
Daneysa Kalschne ◽  
Marinês Paula Corso ◽  
Elciane Regina Zanatta
Keyword(s):  
Soy Protein ◽  
Food Allergen ◽  
Protein A ◽  
Meat Products

scholarly journals Effect of the Addition of Soy Protein (Glycine Max Merryl) on the Composition of Cooked Ham

2021 ◽  
Author(s):  
E. Romero Machado ◽  
T. Zambrano Núñez ◽  
P. Pino Falconí
Keyword(s):  
Glycine Max ◽  
Soy Protein ◽  
Sensory Analysis ◽  
Laboratory Tests ◽  
Experimental Approach ◽  
Meat Products ◽  
Control Treatment ◽  
Microbiological Analysis ◽  
Randomized Design ◽  
Cooked Ham

The present study aimed to assess the bromatological composition when soy protein was added in the preparation of cooked ham. An experimental approach was used. There were three treatments in which 2.50% (T1), 5.00% (T2) and 7.50% (T3) soy protein was added; these were compared to a control treatment (T0). A randomized design was applied and means were analyzed according to Tukey at 5%. The following laboratory tests were carried out in the ham finished product: bromatological analysis, microbiological analysis and sensory analysis. The results obtained were as follows: fiber: 2.27%; humidity: 63.53%; fat: 7.47%; protein: 20.23%; ash: 1.83%; and carbohydrates: 4.68%. Significant differences were found between the addition of 7.50% of soy protein compared to the 0% control treatment. It can be concluded from the results that the addition of soy protein to ham increases the content of fiber, fat, protein, ash and carbohydrates, and the best treatment without affecting the characteristics of the finished product is the addition of 7.50% soy protein. Keywords: meat products, ham, soy protein. RESUMEN El presente estudio tiene como objetivo adicionar proteína de soya en la elaboración de jamón cocido y valorar la composición bromatológica. El método utilizado en la investigación es experimental manejando tres tratamientos en los cuales se añadió proteína de soya en 2,50 (T1), 5,00 (T2) y 7,50 (T3)%, que se los comparó a un tratamiento control (T0), se aplicó un diseño completamente al azar y separación de medias según Tukey al 5%, en el jamón como producto terminado, se realizaron las siguientes pruebas de laboratorio; análisis bromatológico, análisis sensorial.  Los resultados obtenidos de fibra (2,27%), humedad (63,53%), grasa (7,47%), proteína (20,23%), ceniza (1,83%) y carbohidratos (4,68%), se encontró diferencias significativas entre la adición de 7,50% de proteína de soya frente al tratamiento control 0%. Con los resultados se puede aludir que las formulaciones de jamón con adición de proteína de soya, aumenta los contenido de fibra, grasa, proteína, ceniza y carbohidratos  en relación a un tratamiento control, se puede establecer  que el mejor tratamiento es con la adición del 7,50% de proteína de soya sin que afecte las características del producto terminado Palabras claves: productos cárnicos, jamón, proteína de soya.

Improved Enzyme-Linked Immunosorbent Assay for Determination of Soy Protein in Meat Products

1987 ◽  
Vol 70 (3) ◽  
pp. 582-587
Author(s):  
James H Rittenburg ◽  
Alexandra Adams ◽  
John Palmer ◽  
John C Allen
Keyword(s):  
Sample Preparation ◽  
Immunosorbent Assay ◽  
Soy Protein ◽  
Meat Products ◽  
Enzyme Linked Immunosorbent Assay ◽  
Liquid Form ◽  
Protein Levels ◽  
Wet Weight ◽  
Meat Samples

Abstract An Indirect, Competitive Enzyme-Linked Immunosorbent Assay (Elisa) Has Been Developed For Quantitation Of Soy Protein In Meat Products. The Methodology Allows Rapid Aqueous Extraction Of Meat Samples Into A Liquid Form Suitable For Assay. The Assay Is Highly Specific For Soy Protein And Is Designed To Measure Soy Protein Levels Between 1 And 10% Of The Wet Weight Of The Sample. Standardized, Stabilized Reagents For Carrying Out The Procedure Are Commercially Available In A Kit. The Analysis, Including Sample Preparation, Can Be Completed Within A Workday, And The Actual Immunoassay In Less Than 60 Min.

Determination of Soy in Meat

1987 ◽  
Vol 70 (1) ◽  
pp. 85-90
Author(s):  
David B Berkowitz ◽  
Donald W Webert
Keyword(s):  
Soy Protein ◽  
Protein Conformation ◽  
Gel Electrophoresis ◽  
Protein Denaturation ◽  
Sodium Dodecylsulfate ◽  
Meat Products ◽  
Soy Flour ◽  
Soy Proteins ◽  
Immunological Methods

Abstract A number of methods may be used for determining soy flour in meat products. Highly purified soy products are more difficult to determine because the nonprotein components used to quantify the flour are reduced. Immunoassays have been used to directly measure protein content of soy products. Immunological methods for determination of soy proteins in meat are complicated by changes in the structure of the soy proteins during processing. These changes alter the available epitopes, changing the immunoreactivity of soy proteins. The epitopes available are dictated by the details of the processing. Other workers circumvented this problem by denaturing the soy protein with urea and mercaptoethanol, and then removing these agents by dialysis; whatever the initial protein conformation, all soy samples came to the same final conformation after the denaturing agents were removed. The assay used antibody made against the "renatured protein." These steps made the assay long and laborious. Attempts to develop a rapid assay were complicated by the same protein denaturation problems. Sodium dodecylsulfate gel electrophoresis coupled with immunoblotting may be the best quantitative approach.

scholarly journals Addition of Salt Ions before Spraying Improves Heat- and Cold-Induced Gel Properties of Soy Protein Isolate (SPI)

2019 ◽  
Vol 9 (6) ◽  
pp. 1076 ◽  
Author(s):  
Li Zheng ◽  
Fei Teng ◽  
Na Wang ◽  
Xue-Na Zhang ◽  
Joe Regenstein ◽  
...  
Keyword(s):  
Spray Drying ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Three Dimensional ◽  
Meat Products ◽  
Protein Isolate ◽  
Dimensional Structure ◽  
Gel Properties ◽  
Dry Powders ◽  
Salt Ions

Spray drying is used in the food industry to convert liquids into dry powders. The effect of the addition of salt ions before spray drying to improve the heat- and cold-induced gel properties of soy protein isolate (SPI) was investigated. Certain concentrations of Na+ (0.005–0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M) significantly increased the hardness, springiness, cohesiveness, chewiness, gumminess, resilience, and water holding capacity of the heat- and cold-induced gels. This effect arises predominantly due to the functional groups buried in the protein matrix that are partially exposed to improve the interactions between the protein molecules. The main interactions that promoted gel formation and maintained the three-dimensional structure of the heat- and cold-induced gels were hydrophobic and disulfide interactions. Analysis using scanning electron microscopy showed that the heat- and cold-induced gels were uniform, had smooth surfaces, and had smaller pores with added Na+ (0.01 M), Mg2+ (0.005 M), and Ca2+ (0.005 M). The results indicate that we might broaden the applications of SPI by simulating the industrial gel manufacturing process for products such as fish balls and chiba tofu. Overall, adding salt ions before spray drying could offer great potential for the development of SPI with enhanced functionality suitable for comminuted meat products.

scholarly journals The use of soy protein isolate in meatballs and its effect on the quality and shelf life of the product

2021 ◽  
pp. 48-58
Author(s):  
Joko Hermanianto ◽  
Dhita Sari ◽  
Nugraha Edhi Suyatma
Keyword(s):  
Shelf Life ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Meat Products ◽  
Protein Isolate ◽  
Processed Meat ◽  
Oil Emulsion ◽  
Porous Texture ◽  
Isolated Soy Protein ◽  
Target Consumer

Beef meatballs are in great demand by the public because of their non- porous texture, juicy, and chewy characteristics, as well as their ability to be stable at cooking temperatures with a long shelf life. The use of Isolated Soy Protein (ISP) shapes the character of meatballs because of its functional properties, including good water holding capacity and emulsion stability formation in a mixture of processed meat products. This research aims to technically determine the multiple emulsion properties of ISP at doses of 0%, 2%, 4%, and 8% and obtain a meatball formulation with a long shelf life that suits the target consumer. The tests include the ISP emulsification, meatball peel formation, product stability, Arrhenius shelf life method, and the sensory evaluation of the hedonic test. Subsequently, data were processed in a completely randomized 1x5 and a 4x3 factorial design using SPSS. The emulsification properties of ISP were determined by producing OE (Oil Emulsion) and PG (Purine Gel). Furthermore, ISP was discovered to change the percentage of meat consumed by approximately 2% as the characteristics of meatball products desired by consumers were achieved. The best formulation of meatballs was achieved with 2% dry ISP in the first mixing and was conducted at a boiling point of 65°C

Assessment of total protein and soy protein contents in some heated meat products in Tehran, Iran

2020 ◽  
Author(s):  
Masoomeh Fekri ◽  
Gholamreza Jahed Khaniki ◽  
Mohaddeseh Pirhadi ◽  
Mahdieh Abbassi
Keyword(s):  
Protein Content ◽  
Soy Protein ◽  
Total Protein ◽  
Meat Products ◽  
Soya Protein ◽  
National Standard ◽  
Enzyme Linked Immunosorbent Assay ◽  
Total Protein Content ◽  
Food Stores ◽  
Standard Limit

Heated meat products are emulsion which have various nutrition materials such as meat as an animal protein and soya as a plant protein. The nutritional value of meat proteins is very high than soya protein but the meat is more expensive than soya which the producers substitute the meat with soya. This study was assessed the soy protein and the total protein contents in some heated meat products collected from food stores in Tehran, Iran. Twenty samples of heated meat products with 40%, 55% and 70% of meat were randomly collected from food stores. The heated meat products samples were transferred to the food analysis lab. The total protein was determined by the macro Kjeldahl method after sample preparation and homogenization. Also, the soy protein content in samples was measured by using the enzyme-linked immunosorbent assay (ELISA) method. Results showed that 4 samples of heated meat products had less total protein content than the standard limit and 16 samples were in accordance with Iranian national standard. Soy protein content in 3 from 8 samples of heated meat products with 40% meat was higher than the standard limit and the others placed in the standard limit (approximate with 4% soy protein). Also, Soy protein content in 6 from 8 samples of heated meat products with 55% meat was higher than the standard limit and only 2 samples were in accordance with the standard limit. All samples of heated meat products with 70% meat set in a standard limit. It was concluded that some heated meat products do not correspond with the Iranian national standard range. The food quality control lab requires doing attention and sensation for correct formulation according to national standard measures.

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