FUNCTIONALITY OF GLYCOSILATED HEART SURIMI AND HEAT-PRECIPITATED WHEY PROTEINS IN MEAT BATTERS

The functionality of pork and beef heart surimi, glycosilated heart surimi and heat-precipitated panela and Oaxaca whey proteins were evaluated under in a meat batter in order to determine their utility in sausage formulation. Glycosilation improved yield and decreased water liberation, followed by the panela whey proteins. Texture results indicated that the glycosilated heart proteins improved overall texture, reflecting the effect of proteins on gel matrix. The lower functional properties for Oaxaca whey were probably due to the highly acidic conditions of this type of whey. Improvement in meat product formulation could be achieved employing underutilized animal proteins, reducing costs and enhancing texture.