Title: Effect of pre-heated whey protein level and salt on texture development of poultry meat batters
Abstract: The combined effect of pre-heated whey protein isolate (WPI) substitution level (0–4%) and salt level (0–2.5% NaCl) on the physical characteristics of raw and cooked poultry breast meat batters (16% protein) was investigated. Pre-heating of WPI resulted in cold set gelation (overnight at 1°C) which significantly increased water holding capacity, reduced cooking loss and improved the rheological properties of raw and cooked batters, particularly at ⩽1.5% NaCl. Overall, the study indicated the potential use of pre-heated WPI in improving water binding and texture of low/no-salt meat products.
Publication Year: 1999
Publication Date: 1999-03-01
Language: en
Type: article
Indexed In: ['crossref']
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Cited By Count: 45
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