Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate

Proximate composition and amino acid and fatty acid profiles of low-fat pork patties manufactured with the addition of soy protein isolate (SPI) were determined and their energy values were calculated. Patties with SPI were characterised by a higher content of protein than the control. Although the 10% SPI added sample showed the highest energy value of all samples, it contained the lowest amount of fat and therefore the share of energy from the fat of this sample was lower than those of the other samples. The essential amino acid indices of SPI added patties were lower than those of the control, but they were still favourable compared to the FAO/WHO/UNU reference pattern of protein. The fatty acid composition of fat was positively influenced by the addition of SPI, as an increase in C18:2, C18:3, total PUFA and PUFA/SFA ratio along with an increased amount of SPI added to patties was observed.