Utilization of dried whey as a binder in processed meat products

This experiment was conducted to study the utilization of the dried whey as a binder in the manufacture of beef burger products, compared with skimmed milk powder. Three different percentages of dried whey (1 %, 2%, 3%) and (2%) of skimmed milk powder as a control were used in treatments respectively. Spray-drying and sun-drying techniques were used to obtain whey powder. Spray-dried whey and sun-dried whey were chemically, physically and microbiologically evaluated. Salts, spices and other additives were added to the four treatments in equal amounts. Beef burger was then processed, frozen and subjected to physical, chemical and microbiological tests on the first day (Wo) and after 30 days (W4) of freezer storage (-18 deg C). Thirty taste panelists were used to evaluate: color, tenderness, juiciness, flavor and overall acceptability, using a 7-point scale (Hedonic) method. No significant differences (p 0.05) were observed between spray dried whey and sun-dried whey in chemical composition. Significant differences (p 0.05) were observed between spray-dried whey and sun- dried whey in microbiological and physical tests. Incorporation of the dried whey and skimmed milk powder (control) in the treatments had no significant (p 0.05) effect on protein (%), Fat (%), and moisture (%). However, significant differences (p 0.05) were observed among the treatments in pH values, water holding capacity and cooking loss. No significant differences (p 0.05) were found among the treatments in total bacterial count after 30 days of storage. Total bacterial counts of the treatments were encountered in the acceptable range (below 5.0 log10 cfu/g). Incorporation of dried whey and skimmed milk powder had no significant effect (p 0.05) on color measurement values: Lightness (L), Redness (a) and yellowness (b). Nevertheless, storage had significantly decreased color measurements. In sensory parameters, no significant (p 0.05) differences were observed among the four treatments in col or and flavor, but significant differences (p 0.05) were observed among the treatments in tenderness, Juiciness and overall acceptability. Control and 3% dried whey had the best results. Results reveal that beef burger could be successfully processed using dried whey at (1%, 2% and 3%) levels without any significant changes in quality attributes