Meat+Poultry - July 2021 - 41

MEAT BREADINGS: NEW INGREDIENT TECHNOLOGY
KEEPS THEM CRISP WHILE IMPROVING YIELD.
C
onsumers sought out convenience with value-added
meat and poultry in 2020, according to the Power
of Meat 2021, and this is expected to continue. This includes
rising interest in fully cooked, heat-and-eat products.
Breaded chicken, for example, allows for creative flavor
innovation to ward off food fatigue. Think Italian-seasoned,
parmesan-encrusted filets and black sesame seed
panko crumbed strips. And to enable parents to feel better
about serving their kids nuggets multiple times per week,
formulators upgraded them with whole grain breadings,
sometimes with hidden vegetables or extra fiber.
Kemin's Proteus®
fat block technology is designed
for industrial fried foods. When applied as a liquid
solution to the surface of breaded products prior to
frying, the functional protein forms a micro-barrier
around items that inhibits frying oil from being
absorbed into the breading. Depending on the coating
system, fat uptake may be reduced by 10% to 30%.
While fat is blocked from entering, moisture is also
blocked from escaping.
" Our new fat block technology provides
manufacturers the opportunity to meet the label
claims and product attributes consumers desire, while
achieving greater yields, " according to Courtney
Schwartz, Marketing Director at Kemin. " It has
excellent flavor with no competing flavors. "
reducing the starting meat block by 10%. When used
in combination with phosphate, the effect included
further improved yield over product treated with
phosphate alone. (See graph.)
When a processor is manufacturing chicken
sheet meat to a target finished quantity, less raw
material is needed to hit the production target when
Proteus is part of the formulation. If the
target is 1,000 lbs., for example, untreated
marinated chicken would require 917 lbs. of
raw muscle, while the Proteus formulation
would require only 794 lbs. This equates to
15% less meat needed to make the same
quantity of finished product with the same
label declaration as untreated. Proteus plus
phosphate would require only 763 lbs. of
chicken breast to make 1,000 lbs. of finished
product, a 13% reduction in raw material
versus phosphate-only products with similar
finished labels.
In another study on injected and
tumbled chicken breast, the Proteus samples
contained 73% meat, while the untreated
and the 0.4% phosphate samples contained
83% meat. They all contained 1% salt and
0.31% BactoCEASE®
NV buffered vinegar to
protect against foodborne pathogens. The
rest was water or water and Proteus.
An interesting observation was that
cook time, defined as the time in the oven
needed to reach an internal temperature of
1
2
165°F, was slightly less for Proteus treatments. This may
be attributed to the higher moisture level and increased
heat transfer in those formulations versus the untreated
and phosphate samples.
" This performance could be quite valuable to a
customer as a measure of throughput increases in their
manufacturing facility in addition to the calculated
100%
90%
80%
70%
60%
50%
40%
30%
20%
10%
0%
formulation cost benefits, " says Ms. Schwartz. " This
study also showed the benefits of using more Proteus in
a formulation. "
The Proteus 1 sample (10.1% water and 15.6%
96%
95%
91%
Untreated
Phosphate
Meat %
92%
100%
98%
96%
94%
92%
90%
88%
86%
Proteus Liquid
Brine %
Proteus Liquid +
Phosphate
Cook Yield
In a chicken sheet meat trial, yield was retained with
lower raw material input weight and cost. The Proteus®
and untreated samples had similar cook yields, while the
Proteus plus phosphate sample had a cook yield similar to the
phosphate-only sample. SOURCE: Kemin Food Technologies
Kemin Technical Literature: Efficacy of Proteus®
Kemin Technical Literature: Efficacy of Proteus®
Proteus®
Liquid in Cooked Chicken Sheet Meat
Liquid in Macerated and Tumbled Cooked Chicken Breast; Kemin Technical Literature: Efficacy of
Liquid in Injected and Tumbled Cooked Chicken Breast
For more information from Kemin, contact kftmarketing@kemin.com.
Proteus) showed a 4% increase in cook yield versus
the untreated control. The Proteus 2 sample (0.8%
water and 24.9% Proteus) resulted in 8% cook
yield improvement over the untreated
control and 3% more cook yield than the
phosphate sample. When comparing
data between injected/tumbled and
macerated/tumbled chicken breast
with the same Proteus marinades, the
injected samples provided a 2% to 5%
better cook yield.
CONCLUSION: Proteus®
functional
proteins offer meat, poultry and seafood
manufacturers a clean-label alternative
to phosphate for cost and yield
improvement while retaining more of the
natural textural and quality parameters
consumers are asking for. Proteus
functional proteins may also be used
to reduce raw material input and meat
block formulation costs, and separately,
when applied as a liquid protein solution
to the surface of breaded products, can
help block fat and retain moisture in fried
foods. Kemin will assist to ensure all
regulatory guidelines are followed.
© Kemin Industries, Inc. and its group of companies 2021. All rights reserved. ®
™ Trademarks of Kemin Industries, Inc., U.S.A.
% of raw formula
Cook Yield%

Meat+Poultry - July 2021

Table of Contents for the Digital Edition of Meat+Poultry - July 2021