Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters

LWT

Volumn 39, Issue 6, 2006, Pages 660-664

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

Chicken; Dairy; Microstructure; Milk; Poultry; Protein; Texture

Indexed keywords

GELS; HARDNESS; MICROSTRUCTURE; PROTEINS; TEXTURES;

CHICKEN; DAIRY; MILK;

FOOD PRODUCTS;

EID: 33644778785     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.03.017     Document Type: Article

References (19)

1. J.M. Aguilera, and H.J. Kessler Properties of mixed and filled type dairy gels Journal of Food Science 54 1989 1213 1217
2. AOAC Official methods of analysis of the official analytical chemists 15th ed 1990 Association of Analytical Chemists Arlington, VA
3. A.G. Atughonu, J.F. Zayas, T.J. Herals, and L.H. Harbers Thermo-rheology, quality characteristics, and microstructure of frankfurters prepared with selected plant and milk additives Journal of Food Quality 21 1998 223 238
4. S. Barbut Protein gelation. Poultry products processing: An industry guide 2002 New York CRC Press 277 282
5. B.C. Beuschel, J.A. Partridge, and D.M. Smith Insolubilized whey protein concentrate and/or chicken salt-soluble protein gel properties Journal of Food Science 57 1992 852 855
6. M.C. Bourne Texture profile analysis Food Technology 32 7 1976 62 66
7. F.W. Comer Functionality of fillers in comminuted meat products Canadian Institute of Food Science and Technology Journal 12 1979 157 165
8. J.G. Endres, and C.W. Monagle Nonmeat protein additives A.M. Pearson T.R. Dutson Advances in Meat Research: Restructured meat and poultry products Vol. 3 1987 Van Nostrand Reinhold New York 331 350
9. S.A. Ensor, R.W. Mandigo, C.R. Calkins, and L.N. Quint Comparative evaluation of whey protein concentrate, soy protein isolate and calcium-reduced nonfat dry milk as binders in an emulsion-type sausage Journal of Food Science 52 5 1987 1155 1158
10. R.A.N. Gillet, and J.A. Carpenter Effects of binding substrate, type of nonmeat additive and method of tenderizing on cured chicken rolls Journal of Food Quality 15 1992 225 238
11. P. Hongsprabhas, and S. Barbut Use of cold-set whey protein gelation to improve poultry meat batters Poultry Science 79 1999 1074 1078
12. S.C. Hung, and J.F. Zayas Functionality of milk proteins and corn germ protein flour in comminuted meat products Journal of Food Quality 15 1992 139 152
13. J.F. Kerry, P.A. Morrisey, and D.J. Buckley The rheological properties of exudates from cured porcine muscle: Effects of added polysaccharides and whey protein/polysaccharide blends Journal of the Science of Food and Agriculture 79 1999 1260 1266
14. G.S. Mittal, and W.R. Usborne Meat emulsion extenders Food Technology 39 4 1985 121 130
15. G. Offer, D. Restall, and J. Trinick Water holding in meat A.J. Bailey Recent advances in the chemistry of meat 1984 The Royal Society of Chemistry, Burlington House London, UK 71 86
16. D.M. Smith, and A.J. Rose Properties of chicken salt-soluble protein and whey protein concentrate gels as influenced by sodium tripolyphosphate Poultry Science 74 1995 169 175
17. Y.K. Su, J.A. Bowers, and J.F. Zayas Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins Journal of Food Science 65 1 2000 128 132
18. S.-J. Tsai, N. Unklesbay, K. Unklesbay, and A. Clarke Water and absorptive properties of restructured beef products with five binders at four isothermal temperatures Journal of Food Science Technology 31 1998 78 83
19. Wiegand, C., & Waloszek, G. (2003). Color Glossary A-C. http://www.sapdesignguild.org/resources/glossary_color/index1.html#norm_cs.