Effects of milk powder and its components on texture, yield, and color of a lean poultry meat model system.
The effects of whole milk powder, 2 skim milk powders, caseinate, and 2 modified whey proteins (2% protein level in the final product) were evaluated in lean chicken meat batters and compared with controls with and without added lactose. All dairy proteins significantly (P<0.05) reduced cook losses when compared against the controls, with the 2 skim milk powders and modified whey-I showing the best results. Hardness and fracturability were also higher for all test batters compared with controls. Skim milk-II showed the highest fracturability value (21.9 vs. 7.1 N for the control) and was also found to be the most cost-effective ingredient for improving moisture binding and texture; skim milk-I and modified whey-I followed behind. Springiness and fracture distance were higher for all of the dairy proteins, except caseinate, indicating a positive contribution to the lean meat system's elasticity. In terms of color, adding the skim milk powders, modified whey-II, and whole milk powder resulted in lighter cooked meat batters as evidenced by the higher L* values and higher spectra curves.
Barbut
S
S
Food Science Department, University of Guelph, Guelph, Ontario, Canada, N1G 2W1. sbarbut@uoguelph.ca
D000818:Animals; D002645:Chickens; D003116:Color; D003296:Cooking; D008461:Meat Products / Q000032:analysis*; D008892:Milk; D008894:Milk Proteins / Q000737:chemistry; D011492:Protein Hydrolysates / Q000737:chemistry; D012677:Sensation / Q000187:drug effects
D008894:Milk Proteins; D011492:Protein Hydrolysates