Study on the Water-holding Capacity of Chicken Breast by Adding the Soluble Soybean Proteins and the Other Four Additives

To study on how to improve the water-holding capacity of chicken breast by adding respectively soybean protein include soybean protein of 60 % over-soluble,soybean protein of 90 % over-soluble,meat soybean protein.The results show that the soybean protein of 60 % over-soluble is the best.On the improvement of the water-holding capacity of chicken breast adding 7 % into the chicken breast,the heat yield is 102.01 %,the highest.It means that soybean protein can improve the water-holding capacity of chicken breast.