Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
ISSN: 0007-070X
Article publication date: 3 March 2022
Issue publication date: 3 November 2022
Abstract
Purpose
This study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobarbituric acid reactive substance (TBARS) value and carbonyl and sulfhydryl contents of emulsion sausages.
Design/methodology/approach
Sausages with SPIHs at four concentrations (0, 1.0, 2.0 and 3.0%) were prepared, and the sausage with 0.01% butylated hydroxyanisole (BHA) was used as a positive control. Some sausages were selected for the analyses of quality characteristics and microcosmic properties. Other sausages were stored under 4 °C for 0, 7, 14, 21 and 28 days to investigate the oxidative stability.
Findings
The addition of SPIHs at various levels (0–3.0%) or 0.01% BHA did not affect the proximate composition (protein, fat and ash) of emulsion sausages. The addition of 2.0% SPIH decreased cooking loss and increased moisture content, hardness, springiness, chewiness, resilience and L* value, compared to the sausages without SPIH and with 0.01% BHA (p < 0.05). Furthermore, low-field nuclear magnetic resonance results suggested that sausages with 2.0% SPIH had the shortest T2 relaxation time. In addition, 2.0% SPIH and 0.01% BHA could inhibit the oxidation of emulsion sausages when compared with the sample without SPIH (p < 0.05). Moreover, there were no differences between sausages with 2.0% SPIH and 0.01% BHA (p > 0.05).
Originality/value
These findings confirmed that the 2.0% SPIH obtained under 200 MPa can be used as a natural additive to improve quality properties and antioxidant potential of emulsion sausages during storage.
Keywords
Acknowledgements
The authors declare that they have no conflict of interest. This study was funded by Scientific Research Project from Education Department of Liaoning Province (grant no. LJ2020010), the Doctoral Research Foundation of Bohai University (grant no. 05013/0520bs006) and the Natural Science Foundation of Liaoning Province (grant no. 2019-MS-006).
Citation
Guan, H., Feng, C., Xu, X., Sun, W., Han, J., Liu, D. and Diao, X. (2022), "Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage", British Food Journal, Vol. 124 No. 12, pp. 4701-4717. https://doi.org/10.1108/BFJ-04-2021-0357
Publisher
:Emerald Publishing Limited
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