Effect of soybean protein isolate-xanthan gum emulsion on the physicochemical properties of fried chicken patties
To develop the application of protein-polysaccharide-based composite emulsions in low-fat meat products,the preparation process of soybean protein isolate-xanthan gum(SPI-XG)emulsion with soybean protein isolate(SPI),xanthan gum(XG)and soybean oil as raw materials was optimized,the effects of dif-ferent substitution amounts of SPI-XP emulsion on the physicochemical characteristics of chicken patties was investigated.The results showed that at a pH of 9,the optimal formulation of SPI-XG emulsion was SPI 6％,XG 0.2％,and an oil-to-liquid ratio of 3∶1.Using this emulsion to replace fat,when the replacement amount is 75％,the frying loss rate of chicken patties is reduced to the lowest.With the increase of replacement a-mount,the moisture and protein content of chicken meat were increased,and the fat content was decreased.Meanwhile,the addition of SPI-XG emulsion made the hardness of chicken patties decrease,the cohesive-ness and L*value increase,and the a*and b*values decline.In short,SPI-XG emulsion,as a fat substi-tute,can effectively improve the nutritional value and cooking performance of chicken patties,and provide a reference for the subsequent development of fat substitutes.
soybean protein isolatexanthan gumemulsionfat-replacechicken patty
万方数据
维普
