Abstract：This study aimed to evaluate the effect of soybean protein isolate (SPI) addition on quality characteristics of
ready-to-eat restructured beef products. Towards this goal, restructured beef products were prepared and the changes in
quality characteristics with salt addition were determined. Results showed that with the increase of SPI addition, thawing
loss of the product reduced significantly (P < 0.05), accompanied with a significant increase in product yield (P < 0.05) and
a significant improvement in textural properties (P < 0.05). In addition, the binding strength was enhanced significantly
(P < 0.05) and the color of the product was darkened (P < 0.05). In addition, with the increase of SPI addition, T2b and
T21 relaxation times became shorter while T22 relaxation time were prolonged, implying enhanced water retention. The
sensory evaluation showed that the best product quality was obtained upon SPI addition at 2.0%. Considering the quality
characteristics and sensory quality together, it was suggested that the suitable amount of SPI addition was 2.0% in the readyto-
eat restructured beef products.
李龙祥，赵欣欣，孔保华. 大豆分离蛋白对调理重组牛肉品质特性的影响[J]. 肉类研究, 2016, 30(10): 7-12.
LI Longxiang, ZHAO Xinxin, KONG Baohua. Effect of Soy Protein Isolate on Quality Characteristics of Ready-to-Eat Restructured Beef Products. Meat Research, 2016, 30(10): 7-12.
