Textural Properties of Pork Frankfurters Containing Thermally/Enzymatically Modified Soy Proteins

Abstract

ABSTRACT: Native, heated, and enzyme (Alcalase®, Flavourzyme™)‐hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product‐cooking yield. The addition of heated and Alcalase‐hydrolyzed SPIs produced a fine‐stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme‐hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre‐application treatment.