Influences of Gums, Soy Protein Isolate, and Heating Temperatures on Reduced‐Fat Meat Batters in a Model System

Effects of incorporation of iota‐carrageenan, sodium alginate (AL), and soy protein isolate (SPI) in comparison with control (CONT) on the textural and physicochemical properties of reduced‐fat (15%) meat emulsions heated to various internal temperatures were investigated. Lower percent fat and water losses for treatments containing gums or soy protein isolate than those of CONT indicated that addition of gums and soy protein isolate could improve emulsion stability. AL had the greatest water‐holding capacity at the higher endpoint temperatures (76.7 °C and 82.2 °C), which was possibly due to the formation of a heat‐stable alginate gel. The SPI had the highest concentration of salt‐soluble protein in either raw or cooked meat batter.