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

1999 ◽  
Vol 32 (2) ◽  
pp. 145-149 ◽  
Author(s):  
Parichat Hongsprabhas ◽  
Shai Barbut
Keyword(s):  
Whey Protein ◽  
Protein Level ◽  
Texture Development ◽  
Poultry Meat ◽  
Meat Batters

scholarly journals Use of cold-set whey protein gelation to improve poultry meat batters

1999 ◽  
Vol 78 (7) ◽  
pp. 1074-1078 ◽  
Author(s):  
P Hongsprabhas ◽  
S Barbut
Keyword(s):  
Whey Protein ◽  
Poultry Meat ◽  
Protein Gelation ◽  
Meat Batters

scholarly journals Novel Active Food Packaging Films Based on Whey Protein Incorporated with Seaweed Extract: Development, Characterization, and Application in Fresh Poultry Meat

Coatings ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 229 ◽  
Author(s):  
Mariana A. Andrade ◽  
Cássia H. Barbosa ◽  
Victor G. L. Souza ◽  
Isabel M. Coelhoso ◽  
João Reboleira ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Whey Protein ◽  
Food Packaging ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Poultry Meat ◽  
Whey Protein Concentrate ◽  
Protein Film ◽  
Active Food Packaging ◽  
Freeze Dried

Algae and seaweeds are used in cookery since the beginnings of human civilization, particularly in several Asian cultures. Phenolic compounds are secondary metabolites produced by aquatic and terrestrial plants for their natural defense against external stimuli, which possess powerful antimicrobial and antioxidant properties that can be very important for the food industry. The main objective of this study was to develop a whey protein concentrate active coating, incorporated with a Fucus vesiculosus extract in order to delay the lipid oxidation of chicken breasts. Ten hydroethanolic extracts from F. vesiculosus were obtained and their antioxidant capacity was evaluated through two antioxidant activity assays: the DPPH radical scavenging activity and β-carotene bleaching assay. The total content in phenolics compounds was also determined by Folin-Ciocalteu method. The chosen extract was the one obtained from the freeze-dried F. vesiculosus using 75% (v/v) ethanol as extraction solvent. The extract was successfully incorporated into a whey protein film and successfully strengthened the thickness, tensile strength, and elastic modulus. The active film also was able to inhibit the chicken breasts lipid oxidation for 25 days of storage.

scholarly journals Development, Characterization, and Optimization of Protein Level in Date Bars Using Response Surface Methodology

2012 ◽  
Vol 2012 ◽  
pp. 1-10 ◽  
Author(s):  
Muhammad Nadeem ◽  
Salim-ur-Rehman ◽  
Faqir Muhammad Anjum ◽  
Mian Anjum Murtaza ◽  
Ghulam Mueen-ud-Din
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Whey Protein ◽  
Protein Level ◽  
Protein Supplementation ◽  
Interactive Effects ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Protein Isolates ◽  
Nutritional Profile

This project was designed to produce a nourishing date bar with commercial value especially for school going children to meet their body development requirements. Protein level of date bars was optimized using response surface methodology (RSM). Economical and underutilized sources, that is, whey protein concentrate and vetch protein isolates, were explored for protein supplementation. Fourteen date bar treatments were produced using a central composite design (CCD) with 2 variables and 3 levels for each variable. Date bars were then analyzed for nutritional profile. Proximate composition revealed that addition of whey protein concentrate and vetch protein isolates improved the nutritional profile of date bars. Protein level, texture, and taste were considerably improved by incorporating 6.05% whey protein concentrate and 4.35% vetch protein isolates in date bar without affecting any sensory characteristics during storage. Response surface methodology was observed as an economical and effective tool to optimize the ingredient level and to discriminate the interactive effects of independent variables.

Functional Characteristics of Extruded Blends of Potato Flakes and Whey Protein Isolate

2012 ◽  
Vol 7 (6) ◽  
Author(s):  
Mariya A. Dushkova ◽  
Nikolay D. Menkov ◽  
Nesho G. Toshkov
Keyword(s):  
Moisture Content ◽  
Whey Protein ◽  
Protein Level ◽  
Water Solubility ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Significant Rise ◽  
Feed Moisture ◽  
Feed Protein ◽  
Potato Flakes

The purpose of the present study was to explore the effects of feed moisture and the addition of whey protein isolate on some physicochemical properties of the obtained extrudates from potato flakes. Extrudates were produced using a laboratory single-screw extruder. Conditions during extrusion were: screw speed - 200 rpm; compression ratio - 3:1; extruders temperature zones - 120, 150, 160 °C; diameter of the nozzle - 5 mm. With increasing of feed moisture content and protein level, there was a significant rise of density as well as lowering of expansion of extrudates. As the feed moisture content increased from 13 to 20 percent w.w. the water absorption index (WAI) increased and the water solubility index (WSI) decreased. The feed protein level increased the protein content and decreased WAI. A maximum of WSI was observed at feed moisture content 20 percent w.w. and protein level 18 percent w.w. The extrusion and the protein addition do not affect the equilibrium moisture of the potato flakes extrudates.

scholarly journals Lowering effect of dietary milk-whey protein v. casein on plasma and liver cholesterol concentrations in rats

1993 ◽  
Vol 70 (1) ◽  
pp. 139-146 ◽  
Author(s):  
Xizhong Zhang ◽  
Anton C. Beynen
Keyword(s):  
Amino Acid ◽  
Whey Protein ◽  
Dietary Protein ◽  
Protein Level ◽  
Liver Cholesterol ◽  
Faecal Excretion ◽  
Dietary Protein Level ◽  
Lowering Effect ◽  
Amino Acid Mixtures ◽  
High Dietary Protein

The effect of dietary whey protein v. casein on plasma and liver cholesterol concentrations was investigated in female, weanling rats. Balanced, purified diets containing either whey protein or casein, or the amino acid mixtures simulating these proteins, were used. The high-cholesterol diets (10 g cholesterol/kg feed) had either 150 or 300 g protein or amino acids/kg feed. The diets were fed for 3 weeks. At the low dietary protein level, whey protein v. casein did not affect plasma total cholesterol, but lowered the concentration of liver cholesterol. At the high dietary protein level, whey protein significantly lowered plasma and liver cholesterol and also plasma triacylglycerols. The hypocholesterolaemic effect of whey protein was associated with a decrease in very-low-density-lipoprotein cholesterol. At the high dietary protein concentration, whey protein reduced the faecal excretion of bile acids when compared with casein. The effects of intact whey protein v. casein were not reproduced by the amino acid mixtures simulating these proteins. It is suggested tentatively that the cholesterol-lowering effect of whey protein in rats is caused by inhibition of hepatic cholesterol synthesis.

scholarly journals Elaboration of Whey Protein-Based Films in Food Products: Emphasis on the Addition of Natural Edible Bio-nanocomposites With Antioxidant and Antimicrobial Activity

2021 ◽  
Vol In Press (In Press) ◽  
Author(s):  
Sayed Mahdi Hossaeini Marashi ◽  
Mohammad Hashemi ◽  
Enayat Berizi ◽  
Mojtaba Raeisi ◽  
Seyyed Mohammad Ali Noori
Keyword(s):  
Shelf Life ◽  
Whey Protein ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Food Products ◽  
Antimicrobial Activities ◽  
Edible Films ◽  
Poultry Meat ◽  
Wide Range ◽  
The Impact

: Food spoilage is one of the major elements of food insecurity that has acquired significant attention over recent decades due to global human population growth. Several studies have investigated increasing shelf life of food products using natural and environmentally friendly compounds. Whey protein (WP) can be an important additive material because it is well-known for its high value of nutrition and well characteristics for the formation of edible films. Furthermore, natural bioactive compounds have been incorporated with WP-based films to confer their antioxidant and antimicrobial activities. Herein, nanotechnology has been effectively potentiated the antimicrobial and antioxidant properties of WP films. A wide range of bioactive agents has been embedded in the WP films, such as essential oils (EOs), TiO2, nano-clay, and even lactic acid bacteria. The current paper reviews the antioxidant and antimicrobial effects of different types of WP films and their applications in food products. This study also discussed the impact of WP films on shelf life, chemical and microbiological quality indices of meats, processed meats, poultry meat products, and fish.

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