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WHEY PROTEIN CONCENTRATES IN A PROCESSED MEAT LOAF
Author(s) -
LEE ALLEN,
CAN R. Y.,
HUFFMAN O. L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb06537.x
Subject(s) - flavor , tenderness , whey protein , lactose , food science , chemistry , taste , dairy industry , milk protein
Processed meat loaves were prepared with dry whey, and ultrafiltrated whey protein concentrates containing 18.7% (WPC‐1520) and 32.5% (WPC‐3035) protein, along with a control containing nonfat dry milk (NDM). Binding strength; as measured by Instron shear, and tenderness, as evaluated by a taste panel, of the NDM and three whey treatments were not different. A taste panel, using the triangle test, could not differentiate the NDM and WPC‐1520 (P > 0.05), but did differentiate all other comparisons (P < 0.05). Higher sensory panel ratings for flavor were given to samples containing dry whey (P < 0.05), possibly because of flavor enhancement resulting from the high level of lactose contributed by dry whey. Similarly more desirable juiciness ratings by the panel given to samples containing WPC‐3035 (P<0.05) may possibly be attributed to the water‐binding characteristics of the high levels of whey protein.