Use of Soy Protein and Microbial Transglutaminase as a Binder in Low‐sodium Restructured Meats

ABSTRACT: Pork sticks were prepared by mixing pork chucks with various amounts of bisulfite‐treated soy protein and microbial transglutaminase (MTGase) to evaluate the potential of using soy protein as meat binders. According to tensile strength, the favorable conditions for binding the restructured pork chunks were 5% soy protein containing 0.2% NaHSO 3 and 20 unit MTGase/g, and the setting condition was 60 min at 40°C. The tensile strength and cooking yield of restructured pork sticks made with bisulfite‐treated soy protein and MTGase were much higher than those of using salt, suggesting the high potential of using soy protein and MTGase as binders in products where NaCl reduction is desired.