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| Effect of Soybean Protein Isolate Addition on the Quality of Meatballs with Zhaguangjiao, a Chinese Traditional Fermented Chill Product |
| ZOU Jin1, XU Baochai1, SHANG Xuejiao1, LIAO Hua2, YU Haizhong1, GUO Zhuang1,* |
| 1.Northwest Hubei Research Institute of Traditional Fermented Food, College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China; 2.Enshi Selenium Resource Protection and Development Bureau, Enshi 445000, China |
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Abstract The color, taste, texture and water properties of meatballs with Zhaguangjiao and 1% to 3% of soybean protein isolate (SPI) addition were investigated by colorimeter, electronic tongue, texture analyzer and low field nuclear magnetic resonance (LF-NMR). The results showed that SPI had no significant effects on the color or water-holding capacity of meatballs (P > 0.05), while the salty and umami taste increased significantly with increasing addition of SPI (P < 0.05). Moreover, the gel structure formed between SPI and meat proteins was enhanced, thereby significantly increasing the hardness, gumminess, and chewiness of meatballs (P < 0.05). The content of bound water in meatballs increased with increasing addition of SPI. Cluster analysis and multivariate analysis of variance indicated that addition of SPI at 1% could significantly improve the quality of meatballs (P < 0.001). Thus, we concluded that soybean protein isolate has a great potential for application in the processing of Zhaguangjiao meatballs.
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2018, Vol. 32 
