FUNCTIONALITY OF MILK PROTEINS AND CORN GERM PROTEIN FLOUR IN COMMINUTED MEAT PRODUCTS¹

Abstract

Effects of corn germ protein flour (CGPF), nonfat dry milk (NFDM), wheypro-tein concentrate (WPC), and sodium caseinate (SC) on quality characteristics of comminuted meat products were studied. Water holding capacity (WHC) was lowest and cooking loss was highest for the control formulation, whereas formulations extended with CGPF and milk proteins were higher in WHC and lower in cooking losses. Shear force and firmness increased as extenders were added, except UTC. All frankfurters with extenders were firmer than the control, except those extended with WPC. Hue angle was highest for samples with CGPF, while no differences were found in hue angle between control and milk proteins containing samples, except samples with WPC. Frankfurters with CGPF and SC add had a stronger atypical aroma than the control. Meaty aroma score was higher for the control than for the otherproducts, except those with WPC. Meatyflavor score was higher for the control than for all other products. The product with CGPF added had a stronger atypical flavor than the control. Frankfurters containing extenders were not as juicy as the all-meat control.

Evaluation of quality characteristics of chicken meat emulsion/nuggets prepared by using different equipment

“…It has been reported that extractable meat proteins are mainly responsible for typical characteristics of meat batter. (Hung and Zayas 1992;Su et al 2000). These results further suggested that the gel strength and emulsion stability were optimum in MC and FP indicating that these can be employed in small scale production of emulsion meat products.…”

Effect of Skimmed Milk Powder Incorporation on the Physico-chemical and Sensory Characteristics of Restructured Buffalo Meat Blocks

“…Protein content of the blocks increased significantly (P<O.O1) with increasing levels of SMP incorporation. Hung and Zayas (1992) also reported that SMP added frankfurters were having significantly higher content of protein.…”

Processing Foods Free from Dairy Proteins

“…Sodium caseinate is widely used in processed meat industry. It stabilizes fat to produce fi ne emulsions and improves heat gelation of meat proteins [27] . Sodium caseinate reduces fat and water losses during cooking [27] .…”

“…It stabilizes fat to produce fi ne emulsions and improves heat gelation of meat proteins [27] . Sodium caseinate reduces fat and water losses during cooking [27] . Additionally, CN ingredients fi nd applications in the formulation of dietary products.…”