Production technology of soy protein additives for use in meat products

Tashkent State Agrarian University, 2, University street, Tashkent, 100140, Uzbekistan

^* Corresponding author: asqar_safarov@mail.ru

Abstract

Nowadays, the average person's diet does not contain enough foods that are high in readily absorbed proteins. Using cheaper and healthier vegetable proteins in favor of animal proteins is one option to address this issue. The only crop with high-quality protein is soy. With the exception of methionine and cysteine, soy protein has a good balance of all the necessary amino acids. 15–25% of proteins are found in meat products. There are no other vegetable legumes (beans, peas) with a protein content (44–45%) and oil (20–22%) as high as vegetable soybeans while they are in the green bean phase. This crop is particularly nutrient-dense, and adding vegetable soy to diet enables to add proteins and other essential elements to cuisine. As soy protein is more similar to proteins of animal origin in terms of protein complexity and the presence of key amino acids (lysine, tryptophan, etc.), both animal and human organisms require less energy to transform soy protein into body proteins. The use of soy protein additives in meat products leads to enrichment with proteins and a significant improvement in the functional and technological properties that determine the structural and mechanical characteristics of the combined meat products.