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Use of dairy proteins in lean poultry meat batters – a comparative study
Author(s) -
Barbut Shai,
Choy Valerie
Publication year - 2007
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01263.x
Subject(s) - food science , skimmed milk , whey protein , ingredient , chemistry , modified milk ingredients , milk protein
Summary The use of dry whole milk, skimmed milk, caseinate, regular and modified whey, at 2% level (w/w) and with 2% additional protein level was studied in a chicken breast meat system with 51% water addition. At the 2% (w/w) level, all dairy proteins significantly reduced cooking loss compared with the control, with caseinate showing the best results. When compared on an equal protein level (2% total protein), the best performing ingredients were the whole milk and modified whey. A similar observation was made in their effect on the products’ hardness and fracturability. A cost analysis revealed that modified whey provided the most economical ingredient even when used in quantities three times greater than that of as caseinate. Microscopy results showed the formation of larger fine‐protein‐matrix regions in the treatments that provided higher fracturability values.