Abstract
The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss and improved textural parameters, especially at < or = 1.5% salt. Unheated whey proteins (i.e., lacking the ability to gel at low temperature) did not exhibit a negative effect on the texture of the cooked batters, but reduced water holding capacity of the raw batters. Overall, cold setting of WPI improved the binding of raw and cooked meat batters, particularly at low salt level.
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