Discovery Park Undergraduate Research Internship Program

"Effect of soy hull fibers and soy protein isolates on quality characteristics of low-fat and low-sodium processed meats"

About the Project

Project Time & Type:
Spring 2015 - DURI
Research area(s):
Animal/Food Science
Project Description:
There has been a growing concern about processed meat products mainly due to their typical high amounts of fat and sodium contents, which are negatively related to human health. In this regard, developing natural non-meat ingredients that have functional properties to replace or at least to reduce amounts of fat and sodium contents is crucial not only for the sustainability of the meat/animal food industry, but also for consumers’ health. Soy hull is a byproduct of soybean, and is currently underutilized despite its potential functional benefits for processed meats. Superior antioxidant and water-binding capability, and gelling property of soybean hull have been reported, however, regrettably, only few studies conducted to determine the efficacy of using soybean hull as novel ingredients for processed meat products. The ultimate goal of this research project is to determine the functional/sensory properties of soybean byproducts (particularly using soybean hull pectin) as natural antioxidant and binder ingredients for various processed meat products. Experiments will include a model system to determine a protein-polysaccharide interaction under various extrinsic conditions, and an actual in situ meat product system to determine its impacts on quality and physicochemical characteristics of meat products.
Expected Student Contributions:
The student will have an unique and considerable hands-on expereince in involving sample and data collection process, data analysis and interpretation, and writing a scientific report and publication.
Related Website(s):
Desired Qualifications:
Animal and/or Food Science or closely related field. Previous lab work experinece and/or intern experience in animal/food sci areas is preferred.
Estimated Weekly Hours:
Department awards independent research credits for this project?
Yes, 3 credit hours

Professor in Charge

Kim, Yuan (Brad)
animal sciences

Student Supervisor

Hyunwook Kim

Cooperating Faculty

Owen Jones
Food Science