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.