Effect of two kinds of soy protein isolate on the quality of minced pork

The influence of two kinds of soy isolate protein SPI-A and SPI-B in different adding amount on the cooking losses and texture properties of minced pork was studied.The result indicated that the cooking loss decreased along with the adding amount of soy isolate protein increased.SPI-B had better effect of reducing cooking loss than SPI-A.After adding two kinds of soy isolate protein,the texture properties of the minced pork such as hardness,springiness,cohesiveness,chewiness and resilience were increased significantly.Within the adding range of the experiment,the effect of SPI-B was better than that of SPI-A at the same addition level.