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| Effect of Non-Meat Protein on the Quality of Pork Mince with Rapeseed Oil as a Fat Substitute |
| PENG Shuang, WANG Changyuan |
| College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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Abstract In this study, rapeseed oil was used to replace back fat in traditional pork mince, and soy protein isolate (SPI), pea protein (PP) and whey protein isolate (WPI) were individually added to replace 1.5% lean meat. The effects of these three non-meat proteins on the fat loss and quality changes of two formulations with different protein levels (12% and 14%) were compared. The results showed that among the three non-meat proteins, PP had the worst emulsification ability (48.78 m2/g), and SPI had the best emulsification ability (59.65 m2/g). Compared with the control group with 100% lean meat, all the non-meat protein treatment groups had lower cooking losses. When the protein level increased from 12% to 14%, the cooking loss of the non-meat protein groups increased. At either protein level, adding SPI improved the emulsification characteristics and stability of mince. The results of texture analysis showed that the increase in protein levels increased the hardness, cohesiveness and adhesiveness. Addition of WPI and PP resulted in the highest and lowest hardness, respectively, indicating that the non-meat proteins has a strong effect on texture modification. Compared with the control group, addition of the non-meat proteins increased the L* value of the product and decrease the a* value. In addition, the mince prepared with WPI had the lowest protein content in the emulsified fat layer.
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2020, Vol. 34 
