Poultry protein isolate prepared using an acid solubilization/precipitation extraction influences the microstructure, the functionality and the consumer acceptability of a processed meat product

Publication date: Available online 28 August 2014 Source:Food Structure Author(s): Zied Khiari , Zeb Pietrasik , Nicole J. Gaudette , Mirko Betti Poultry protein isolate (PPI), prepared through the isoelectric solubilization/precipitation process, was used as a lean meat substitute in chicken patties. The effect of the substitution level on the physicochemical, microstructural and functional properties as well as the consumer acceptability of the patties was investigated. The addition of PPI did not affect (p >0.05) the moisture and the ash contents but significantly increased the fat and the carbohydrate levels and decreased the protein content of uncooked patties. Lean meat substitution with PPI resulted in the formation of a mixed gel network, in which the added PPI acted as a dense film that coated the interstices of the gel. Increasing PPI substitution level significantly lowered the cooking loss, the expressible moisture and the dimension shrinkage but had no effect on the binding strength of cooked patties. The control and 10% PPI formulated patties were more favorable in terms of flavor and overall acceptability. Graphical abstract

Source: Food Structure - November 1, 2014 Category: Food Science Source Type: research