Textural properties of pork frankfurters containing thermally/enzymatically modified soy proteins

Native, heated, and enzyme (Alcalase®, Flavourzyme™)-hydrolyzed soy protein isolates (SPI, 2%) were incorporated into pork frankfurters. Both heated and hydrolyzed SPIs improved product-cooking yield. The addition of heated and Alcalase-hydrolyzed SPIs produced a fine-stranded microstructure and improved frankfurter hardness, while addition of Flavourzyme-hydrolyzed SPI resulted in a more porous gel structure with reduced hardness, cohesiveness, and breaking strength. These results indicate that functional performance of SPI in frankfurters is critically affected by its pre-application treatment.