Protein Hydrolysates for Reducing Water Activity in Meat Products

Abstract

ABSTRACT Soy protein hydrolysates were assessed for their effectiveness as water activity (a w ) lowering agents. Four protein hydrolysates were prepared by the following treatments of soybean flour: 1N H 2 SO 4 (7hr), 2.5% Alcalase (15hr), 2.5% bromelain (15hr), and combined acid‐enzymatic (0.5N H 2 SO 4 , 7 hr ‐ 1.25% Alcalase, 6 hr). Of all the soy protein hydrolysates in solution at a 20% solids level, the acid‐enzyme (A‐E) hydrolysate solution had the lowest a w When 3.3 ‐ 4.6% of this A‐E hydrolysate was incorporated into raw and steamed beef sausages and broiled beef patties, a w was reduced to a level equivalent to that for beef with 1% added NaCl. Sensory analysis of broiled ground beef supplemented with 2.5, 5.0 and 10.0% of A‐E hydrolysate did not significantly alter the flavor. The A‐E hydrolysate may be used as a substitute for sodium chloride in enhancing the shelf life of meat products.