Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure

Abstract In this study, the changes of color, emulsion stability, rheological property, and protein secondary structure attributes of pork meat batters (1% sodium chloride) treated by high pressure with different soy protein isolate were investigated. Three batters with 0, 2, and 4% soy protein isolate were prepared under 200 MPa for 10 min, respectively. The pH, emulsion stability, L * and b * values were significantly improved when added soy protein isolate, the a * value was significantly ( p < .05) decreased. The pH and color were not significantly different ( p > .05) with soy protein isolate increased, but emulsion stability was increased ( p < .05). Added soy protein isolate and treated by high pressure delayed the thermal denaturation of meat protein and declined the pre‐gel effects generated by the denaturation of myosin tails from 53°C to 59°C, and induced the α‐helix structure changed into β‐sheet, β‐turn, and random coil structures. Especially, the content of the random coil structure was significantly increased ( p < .05) from 11.42 ± 0.26% to 14.22% ± 0.29 with soy protein isolate increased. Overall, the 2% soy protein isolate addition could improve the techno‐functional properties and emulsion stability of pork meat batters treated by high pressure. Practical applications The pork meat batters with soy protein isolate treated by high‐pressure processing should be adopted for lowering sodium content in meat processing industry.