Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters

• Published in: International journal of food science & technology Vol. 56; no. 12; pp. 6572 - 6579
• Main Authors: Kang, Zhuang‐Li, Zou, Xiao‐Li, Meng, Lin, Li, Yan‐ping
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.12.2021
• Subjects: cohesion; Cooking; frankfurter; Frankfurters; gels; hardness; low field NMR; microstructure; Moisture content; Myosin; Proteins; Rheological properties; Sodium chloride; soy protein isolate; technology; texture; Thermal stability; Water content; Water distribution; Water engineering; water holding capacity
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.15353

Summary In this study, we investigated the effect of gel and rheological properties, microstructure, and water distribution of frankfurters with various amounts of NaCl (1 and 2%) and soy protein isolate (SPI, 3 and 6%). The frankfurter cooking yield, a*value, and hardness significantly increased wi...