PROTEIN HYDROLYZATES FROM SEAL MEAT AS PHOSPHATE ALTERNATIVES IN FOOD-PROCESSING APPLICATIONS

Protein hydrolyzates were prepared from mechanically separated seal me at (MSSM) and used as phosphate alternatives in meat products in order to improve their water-binding capacity. The drip volume from thermal ly processed MSSM containing 3% (w/w) seal protein hydrolyzate (SPH) w as 5.8% (v/w> as compared with 12.8% (v/w) for meats cooked without an y added SPH. The cooking loss of MSSM was minimum at a SPH concentrati on of 3%, similar to that of polyphosphates at the same level, but muc h higher than that of polyphosphates at their 0.5% maximum allowable l imit of use. When compared to different phosphates, the drip volume re sulting from use of SPH (54.7% of the drip from MSSM without additives ) was lower than that for samples treated with sodium pyrophosphate (7 2.6%, sodium tripolyphosphate (66.4%) or sodium hexametaphosphate (60. 0%). (C) 1997 Elsevier Science Ltd.