Comparative Evaluation of Whey Protein Concentrate, Soy Protein Isolate and Calcium‐Reduced Nonfat Dry Milk as Binders in an Emulsion‐Type Sausage

Abstract

ABSTRACT The effects of various nonmeat binders on the yield and textural properties of knockwurst, an emulsion‐type sausage product, were investigated. Three whey protein concentrate levels, calcium‐reduced nonfat dry milk and soy protein isolate and an all‐meat control were evaluated. Whey protein concentrate proved to be a viable binder alternative for specific emulsion‐type meat products by providing similar stability, textural and sensory attributes in comparison to equal levels of soy protein isolate and calcium‐reduced nonfat dry milk.