Effects of caseinate, whey and milk powders on the texture and microstructure of emulsified chicken meat batters

The effects of adding dry caseinate, whole milk, skim milk, regular, and modified whey protein powders, at a level of 2 g/100 g, to meat batters were studied. All dairy additives, except for the regular whey, significantly reduced cook loss (30–50% reduction). Caseinate and modified whey formed distinct dairy protein gel regions within the meat batters, as revealed by light microscopy. Both also contributed more to enhancing the textural properties of the meat batters compared to the other dairy proteins; i.e., increasing texture profile analysis fracturability, and hardness, respectively. Overall, the most cost-effective ingredient appeared to be the modified whey, which also provided the best moisture retention.