Use of cold-set whey protein gelation to improve poultry meat batters

Poultry Science

Volumn 78, Issue 7, 1999, Pages 1074-1078

  Hongsprabhas, P ^a   Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Cook loss; Meat batters; Texture; Water holding capacity; Whey protein isolate

Indexed keywords

FOOD ADDITIVE; MILK PROTEIN; WHEY PROTEIN;

ANIMAL; ARTICLE; CHICKEN; COOKING; GEL; MEAT;

ANIMALS; CHICKENS; COOKERY; FOOD ADDITIVES; GELS; MEAT; MILK PROTEINS;

EID: 0033160341     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.7.1074     Document Type: Article

References (22)

1. AOAC, 1984. Official Methods of Analysis. 14th ed. Association of Official Analytical Chemists, Arlington, VA.
2. Aguilera, J. M., and D. W. Stanley, 1993. The microstructure of food protein assemblies. Food Rev. Int. 9:527-550.
3. Barbut, S., 1995. Effects of calcium level on the structure of preheated whey protein isolate gels. Food Sci. Technol. 26: 598-603.
4. Barbut, S., and G. Mittal, 1989. Effect of salt reduction on the rheological properties of beef, pork and poultry meat batters. Meat Sei. 26:177-191.
5. Burgarella, J. C., T. C. Lanier, D. D. Hamann, and M. C. Wu, 1985. Gel strength development during heating of surimi in combination with egg white or whey protein concentrate. J. Food Sci. 50:1595-1597.
6. Ensor, S. A., E. A. Ernst, J. N. Sofors, and G. Schmidt, 1989. Quality characteristics of restructured turkey meat with variable alginate/calcium-lactate ratios. J. Food Sci. 54: 558-562.
7. Foegeding, E. A., and T. C. Lanier, 1989. The contribution of nonmuscle protein foods. Page 331 in: Protein Quality and the Effects of Processing. R. D. Phillips and J. W. Finley, ed. Marcel Dekker, Inc., New York, NY.
8. Gordon, A., and S. Barbut, 1992. Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. J. Sci. Food Agric. 58:227-238.
9. Hickson, D. W., C. W. Dill, R. G. Morgan, V. T. Sweat, D. A. Suter, and Z. L. Carpenter, 1982. Rheological properties of two heat-induced protein gels. J. Food Sci. 47:783-785.
10. 2+-induced whey protein isolate cold gelation. Int. Dairy J. 7:827-834.
11. 2+-induced cold gelation of whey protein isolate. J. Food Sci. 62:382-385.
12. Hung, T.-Y., and D. M. Smith, 1993. Dynamic rheological properties and microstructure of partially insolubilized whey protein concentrate and chicken breast salt-soluble protein gels. J. Agric. Food. Chem. 41:1372-1378.
13. Lanier, T. C., 1991. Interactions of muscle and non-muscle protein affecting heat-set gel rheology. Page 279 in: Interactions of Food Proteins. N. Parris and R. Barford, ed. ACS Series 454. American Chemical Society, Washington, DC.
14. McCurdy, R. D., S. Barbut, and M. Quinton, 1996. Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat. Food Res. Int. 29:363-366.
15. Numakura, T., N. Seki, T. Kimura, K. Toyoda, T. Fujita, K. Takama, and K. Arai, 1985. Cross-linking reaction of myosin in fish paste during setting (suwari). Nippon Suisan Gakkaishi 51:1559-1565.
16. SAS Institute, 1990. SAS® User's Guide: Statistics. SAS Institute Inc., Cary, NC.
17. Schults, G. W., and E. Wierbicki, 1973. Effects of sodium chloride and condensed phosphates on the water holding capacity, pH and swelling of chicken muscle. J. Food Sci. 38:991-994.
18. Smith, D. M., and A. J. Rose, 1995. Properties of chicken salt-soluble protein and whey protein concentrate gels as influenced by tripolyphosphate. Poultry Sci. 74:169-175.
19. Swatland, H. J., 1989. A review of meat spectrophotometry (300 to 800 nm). Can. Inst. Food Sci. Technol. J. 22:390-402.
20. Swatland, H. J., and S. Barbut, 1999. Sodium chloride level in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with polarimetric probe. Meat Sci. 51:371-381.
21. U.S. Patent 4,603,054, 1986. Process for preparing algin/ calcium gel structure meat products.
22. U.S. Patent 5,217,741, 1993. Solution containing whey protein, whey protein gel, whey protein powder and processed food product produced by using the same.