Effect of whey protein concentrate on the physicochemical and oxidative stability of reduced-sodium chicken pâtés
DOI:
https://doi.org/10.38152/bjtv9n1-003Abstract
Considering the increasing demand for healthier meat products and the industry's need to reduce sodium chloride and sodium nitrite levels without compromising technological quality, this study addressed the challenges of physicochemical instability in such formulations. The objective was to evaluate the effect of incorporating whey protein concentrate (WPC) on the stability of chicken pâtés with reduced salt and nitrite content. To this end, four formulations were developed: P1 (control), P2 (50% nitrite reduction), P3 (50% salt reduction), and P4 (50% reduction of both), using WPC (0.25% to 0.90%) as a functional agent, which were monitored over 28 days for pH, lipid oxidation (TBARS), and color. It was observed that pH values (6.27 to 6.48) and lipid oxidation (0.10 to 0.16 mg MDA/kg) remained stable and within freshness limits, with no significant differences between treatments. However, in the color analysis, the formulations with higher WPC content (P3 and P4) exhibited the highest chromatic stability, with total color variations (ΔE) of 2.13 and 2.11, respectively—values lower than the control (3.32) and sample P2 (3.16), indicating lower visual perception of change by the human eye. It was concluded, therefore, that WPC, especially at 0.90%, can act as an effective stabilizing agent, ensuring the physicochemical integrity of chicken pâté during its shelf life.
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