Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Mihai Cătălin CIOBOTARU, Marius-Mihai CIOBANU, Diana-Remina MANOLIU, Paul-Corneliu BOIȘTEANU
This study aimed to evaluate the influence of soy protein isolate on the quality parameters of pork tenderloin to obtain a product with improved characteristics. Four experimental batches were prepared: a control batch (without soy protein isolate) and three batches injected with brine containing 1%, 2%, and 3% soy protein isolate, based on the weight of the meat. The injection process was carried out under controlled conditions. All batches were analysed from a physico-chemical perspective, and sensory evaluation was conducted by a panel of 50 semi-trained evaluators to assess product acceptability. The addition of soy protein isolate had a positive effect on water retention capacity and texture improvement. Treated batches showed increased values for parameters associated with mechanical resistance and a decrease in cohesion. CIELab colorimetric analysis indicated a significant increase in the treated samples' L* (lightness) values, while the a* (redness) component decreased. Overall, the results demonstrated that injecting pork tenderloin with up to 3% soy protein isolate leads to qualitative changes, with sensory acceptability being more favorable for the 1% and 2% treated batches.
[Read full article] [Citation]
