A comparison of the texture of expanded milk protein meat extenders and TVP

Abstract

The Minnesota texture method (MTM) was used to compare the texture of expanded protein meat extenders produced from milk proteins, by microwave expansion and thermoplastic extrusion, and commercial TVP products with raw and cooked minced beef. The texture of the expanded TVP products was found to resemble that of cooked minced beef. Microwave textured whey protein had considerably higher texture parameter values than commercial TVP products. When half the whey protein was replaced by casein the texture values of the resulting microwave expanded product were decreased below those of the commercial TVP products. The extruded skim miIk protein product was also found to have lower texture parameter values than the commercial expanded TVP products.

Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett–Burman design

“…Physico-chemical and rheological properties of beef sausages extended with bean flour were studied by Dzudie, Scher, Hardy, and Sanchez (2000). The use of casein, skim milk powder (SMP), whey protein and sodium caseinate is equally important as extenders in meat products (Adolphson & Horan, 1974;Hale, Carpenter, & Walsh, 2002;O'Brien, 2005;Patel, Markel, Reynolds, & Youngs, 1980;Tuohy, Burgess, & Lambert, 1979a;Tuohy, Burgess, & Lambert, 1979b). The possibilities to use defatted sunflower flour (Rossi & Barbieri, 1983) rape seed protein (Anjou, Honkanen, Langler, & Ohlson, 1978;McDonald, Lieden, & Anjou, 1978) as meat binder have also been explored.…”