Effect of pre-heated whey protein level and salt on texture development ofpoultry meat batters

The combined effect of pre-heated whey protein isolate (WPI) substitution l evel (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 degrees C ) which significantly increased water holding capacity, reduced cooking los s and improved the rheological properties of raw and cooked batters, partic ularly at less than or equal to 1.5% NaCl. Overall, the study indicated the potential use of preheated WPI in improving water binding and texture of l ow/no-salt meat products. (C) 1999 Canadian Institute of Food Science and T echnology. Published by Elsevier Science Ltd. All rights reserved.