Whey protein concentrate as a functional matrix in chicken pâté: impacts on physicochemical stability and lipid oxidation
DOI:
https://doi.org/10.34188/bjaerv9n2-043Palavras-chave:
poultry products, fat replacers, dairy by-products, binder properties, TBARS analysisResumo
Emulsified meat products, such as pâtés, are complex matrices whose stability depends on the interaction between proteins, lipids, and water. This study investigated the effects of using Whey Protein Concentrate (WPC) as a functional binder and fat replacer in chicken pâté. Physicochemical stability was evaluated during storage, focusing on pH levels, instrumental color (L∗, a∗, and b∗), and lipid oxidation via TBARS analysis. The results indicated that WPC significantly influenced the product’s stability. While pH values remained stable within a range of 6.1 to 6.4, ensuring the technological integrity of the meat matrix, the inclusion of WPC led to higher lightness (L∗) and a increase in redness (a∗), typical of poultry emulsions. However, formulations with WPC showed increased susceptibility to lipid oxidation; samples with 25% and 50% fat replacement exhibited a progressive rise in malonaldehyde content during storage. Despite the oxidative challenges, the incorporation of WPC proved to be a viable strategy for enhancing the nutritional profile of chicken pâté without compromising its essential physicochemical properties, provided that antioxidant strategies are considered for long-term storage.
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