The effects of milk proteins on chemical, physical and sensory properties of poultry products
Date
1998
Authors
Ortiz Pagan, Glenda Ivette
Major Professor
Advisor
Sebranek, Joseph
Cordray, Joseph
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Abstract
The effects of milk protein on chemical, physical and sensory properties of three poultry products; formed chicken patties, marinated chicken breasts and smoked cured turkey rolls were studied. The addition of milk protein did not change the cooked yield, color, or flavor of these products. Milk protein resulted in greater percent protein and higher pH of chicken patties and marinated chicken breasts but the chemical properties of turkey rolls were unaffected. Also, increasing the level of milk protein decreased percent moisture of raw samples of the two chicken products. A sensory panel found chicken patties made with 2% milk protein less tender than patties made with 1% milk protein.
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thesis