Raman spectroscopic determination of structural changes in meat batters upon soy protein addition and heat treatment

This article reports an assessment of the potential of Raman spectroscopy for determination of structural changes in meat batter with and without soy protein isolate (SPI) upon heating. It also reports proximate composition, water binding and texture analyses. Various meat batters were made up for this purpose: a control meat batter and meat batters with 3% and 6% SPI with and without thermal treatment (70 °C/30 min). Results showed an increase (P < 0.05) in penetration force, hardness and chewiness upon heating. In heated samples, increases (P < 0.05) in hardness and chewiness were observed as a result of SPI addition. Just in heated meat batter with added SPI, Raman spectroscopy analysis revealed decrease (P < 0.05) in α-helix accompanied by an increase (P < 0.05) in β-sheet structures after heating. Significant correlations were found between these secondary structural changes in meat proteins and water binding and textural properties of the meat batters.