Combined Effect of Non Meat Proteins and Different Binders on Low Salt Poultry Meat Systems

There is a growing concern over health for non vegetarian population because of high intake of high salt meat products. Development of low salt meat products is a challenge because of the reduction of desirable functional properties conferred by salt. In the present study effect of 6 different binders namely corn flour, rice flour, bengal gram flour, black gram flour, pectin and maltodextrin in combination with two non meat protein, whey and soy protein on low salt poultry model meat systems was evaluated. Parameters such as water and salt soluble proteins concentration, water holding capacity (WHC), cooking loss and texture profile were estimated to find the most suitable binder-protein combination. WHC was found to be highest for corn flour-whey protein incorporated systems. Black gram flour-whey protein combination had the highest extracted water and salt soluble protein concentrations. Texture profile of the systems was significantly influenced by the non meat protein and binders added. Addition of whey protein resulted in harder texture when compared to soy protein. Numerical optimization using factorial design was carried out to select the best non meat protein-binder combination for low salt meat systems and black gram flour-whey protein combination was found to show the highest desirability at 0.89 against the constraints.