Effect of Whey Powder, Skim Milk Powder and their Combination on Yield and Textural Properties of Meat Patties

Effects of addition of whey powder (WP 0, 1 & 2%), skim milk powder (SMP 0, 1 & 2%) and their combination on yield and textural properties of meat patties were studied. Yield, moisture, moisture retention, sensory characteristics and textural properties were determined in the meat patties. Addition of 1 or 2% WP, SMP and their combination significantly (p<0.01) increased cooking yield, moisture and moisture retention of cooked samples. WP, SMP and combination of WP-SMP addition did not affect sensory characteristics except chewiness and elasticity of the patties. SMP and combination of WP-SMP caused a significant (p<0.05) difference in elasticity and WP caused a significant (p<0.05) difference in chewiness. Cooked meat patties formulated with WP, SMP and their combination at all tested ratios were significantly (p<0.01) different in strength of fracture and work of fracture. Hardness of cooked patties decreased with the addition of SMP. However, this property increased by the addition of WP compared to the control. Significant differences (p<0.05) from added ingredients occurred in chewiness. Addition of SMP decreased cohesiveness of meat patties. © 2010 Friends Science Publishers