The possibility of using fluid whey in comminuted meat products: capacity and viscosity of the model emulsions prepared using whey and muscle proteins

Abstract

The emulsion capacity (EC) of whey and sarcoplasmic proteins were low when they were used alone, but the EC and viscosity (EV) of total meat proteins (TMP) were higher than those values of other proteins investigated, including a combination of whey plus TMP. However, the solubility of the TMP proteins was lower than that of the other proteins investigated, probably due to the differences in the physico-chemical properties of whey and muscle proteins and the buffer used. In general, EC of whey proteins showed a significant alteration when used in combination with muscle proteins, while its solubility was not changed. The present results suggest that it is possible to use fluid whey in emulsion-type meat products and these studies should continue using actual meat emulsion systems. © 1995 Springer-Verlag.