Full_Fat Soya Flour,China Shenyuan price supplier

    Function of soybean protein in meat product
    
    1.Three main function of soybean protein in meat product
    
    (1)	Interaction of protein and water means water keeping power. With better water
    
    keeping power, the yield is higher and the cost is lower. Water must be lower than
    
    64% in national criterion.
    
    (2)	Interaction of protein and fat means emulsification and oil keeping power and
    
    relates to utilization of fat. With the better emulsification and oil keeping power,
    
    utilization of fat is increased and the cost is decreased. But with too much
    
    fat, the quality of product will decline. Fat should be no more than 20% in national
    
    criterion
    
    (3)	Interaction of protein means gel forming property. Interaction between soybean
    
    protein and muscle protein results in good gel forming property. When the gel
    
    is formed, water and fat are besieged in gel net. This kind of gel shows certain
    
    tension, elasticity, chewy feeling, and is better than that made only of muscle
    
    protein. At the other hand, combine plant and animal protein could increase the
    
    nutrition and decrease the cost. All these made soybean protein very important
    
    in meat product.
    
    2.Kinds of meat product
    
    livestock product (pig, cattle, neddy and etc.); poultry product (chicken, duck,
    
    goose and etc.); fish product (minced fillet such as fish ball).