Protein Isolates

So i noticed chefsteps uses liquid aminos in the brisket brine. I would imagine the reason for this is to either slow/mitigate the rate at which free amino acids move from the meat into the surrounding brine or move free amino acids from the liquid aminos/soy sauce into the meat.

I have heard of soy protein isolates or hydrolysed soy protein used in brines/cures to increase yield but I don't know if this mitigates the effect of the brine leeching free amino acids in the meat.

I saw a post about an MSG brine, but reading through meat processing literature it appears that using MSG is not recommended for this purpose, I've been struggling to find out as to why.

Anyone know anything about using soy proteins, a lot of the industrial marinades tend to use them?

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Andy_Parrott_66285

I would have thought the use of Braggs/soy sauce would be to add flavour and tenderize the meat. I work with soy protein isolates, and I@ve not come across their use in brines or cures before, maybe only as a carrier for some of the more volatile flavours (similar to maltodextrin which just sucks up liquid flavour and makes it easier to distribute in a powdered mix) . I did want to ask what the take is from the Chef Step on Braggs versus soya sauce, it essentially seems to be the same thing but Branded, and maybe the fermentation process is a little different ?

Brendan_Lee_56950

Soy sauce has a distinct flavor in top of the aminos it provides whereas Briggs does not

brian_martin2001

I don't recall where it was posted, but one of the chef's answered this question when it was posted in the discussion below a video. they use liquid aminos because they like the taste it provides. that's it.