Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions.
1. The effects of 2% whole milk proteins, milk protein's two major components (caseinate and whey) and some of their fractions (beta-lactoglobulin and two hydrolysed whey proteins) were evaluated in a frankfurter-type product made from mechanically deboned chicken meat. 2. Adding caseinate, regular whey protein and the two whey protein hydrolysates (WPH-I and II) significantly reduced cooking loss compared to the control; lowest reduction was obtained with the two hydrolysates. 3. Caseinate and regular whey increased hardness, but WPH-I and II substantially reduced hardness, fracturability and springiness. 4. The more hydrolysed whey (8.5% vs 5.2%; WPH-II vs WPH-I, respectively) caused a greater disruption to texture, which could be explained by the light micrographs showing an interference with meat protein binding. 5. The most cost-effective ingredient tested here was the caseinate.
Barbut
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S
Food Science Department, University of Guelph, Guelph, Ontario, Canada. sbarbut@uoguelph.ca
D000818:Animals; D002645:Chickens; D003116:Color; D003296:Cooking; D004655:Emulsions; D008461:Meat Products / Q000032:analysis*; D008894:Milk Proteins / Q000737:chemistry* / Q000494:pharmacology; D011492:Protein Hydrolysates / Q000737:chemistry* / Q000494:pharmacology; D012677:Sensation / Q000187:drug effects; D013649:Taste / Q000187:drug effects; D000067816:Whey Proteins
D004655:Emulsions; D008894:Milk Proteins; D011492:Protein Hydrolysates; D000067816:Whey Proteins