Influence of whey protein concentrates as a novel binder on physiochemical, textural and ultrastructural properties of restructured buffalo meat slices

Abstract

SummaryThe present study was carried out to determine the effect of whey protein concentrates (WPC; 0%, 1%, 2% and 3%) as a novel binder for restructured buffalo meat slices (RBMS). 3% WPC had significantly (P < 0.01) higher cooking yield, batter stability, water‐holding capacity and pH and lower (%) diameter shrinkage as compared to other formulations. The addition of WPC did not influence the total protein extractability, collagen content and collagen solubility of RBMS. However, the addition of 3% WPC significantly (P < 0.01) improved the textural characteristics, instrumental colour and sensory scores and enhanced the meat protein–milk protein gel network. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) showed the matrix and gel networking of myofibrillar proteins and whey proteins, which caused more cohesiveness and compactness of the product. It was concluded that the addition of 3% WPC acted as an excellent binder for RBMS which can be used for commercial applications in the processed meat industry.