Whey Cheese: a technological and nutritional alternative to enrichment of meat products
DOI:
https://doi.org/10.31416/rsdv.v3i2.170Keywords:
whey, meat, recovery, milkAbstract
Whey is a by-product of conventional production of cheese, considered a highly polluting waste depending on its high biochemical oxygen demand (BOD), making it necessary to use alternatives to its maximum use, thus avoiding its disposal in environment. An alternative would be the use of cheese whey in meat products as a way to nutritionally enrich and technologically. Therefore, this study aimed to make a brief review on the use of whey cheese in meat products, and verify the positive and negative results in several products. The incorporation of whey in meat
products is an innovation, which proposes the development of a food with higher nutritional value and that seeks to solve the inappropriate disposal of this waste in nature. The bibliography shows that the use of this by-product is a solution for the improvement of processed meat products, due to their physico-chemical and biological characteristics.
References
ANTUNES, A. J. Funcionalidade de
proteínas do soro de leite bovino. 2003.
ARAÚJO, J. M. Química de alimentos: teoria
e prática. 5 ed. Viçosa,MG: 2011. 601.
BARBUT, S. Effects of caseinate, whey and
milk powders on the texture and microstructure
of emulsified chicken meat batters. LWT -
Food Science and Technology, v. 39, n. 6, p.
-664, 8// 2006. ISSN 0023-6438.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0023643805000939 >.
BIEGER, A.; RINALDI, R. N. Reflexos do
reaproveitamento de soro de leite na cadeia
produtiva de leite do oeste do Paraná. . In:
ANAIS DO CONGRESSO DA SOCIEDADE
BRASILEIRA DE ECONOMIA, A. E. S. R.,
CONGRESSO DA SOCIEDADE
BRASILEIRA DE ECONOMIA,
ADMINISTRAÇÃO E SOCIOLOGIA
RURAL, 2009, Porto Alegre.
BOTEGA, L. M. G. E. A. Avaliação da cor
objetiva de apresuntados elaborados com
diferentes concentrações de soro de leite.
CONGRESSO BRASILEIRO DE
HIGIENISTAS DE ALIMENTOS. UFSC.
Florianópolis: Anais...: 5 p. 2009.
BOTTOMLEY, R. C.; EVANS, M. T. A.;
PARKINSON, C. J. Whey Proteins. In:
HARRIS, P. (Ed.). Food Gels: Springer
Netherlands, 1990. cap. 11, p.435-466.
(Elsevier Applied Food Science Series). ISBN
-94-010-6825-3.
BURRINGTON, K. J. More than just milk
Food Product Design, v. 7 n. 10, p. pp. 91-
, 1998.
BYLUND, G. Dairy Processing Handbook. .
Lund, Sweeden: 1995.
CHEN, C. M.; TROUT, G. R. Sensory,
Instrumental Texture Profile and Cooking
Properties of Restructured Beef Steaks Made
with Various Binders. Journal of Food
Science, v. 56, n. 6, p. 1457-1460, 1991. ISSN
-3841. Disponível em:
http://dx.doi.org/10.1111/j.1365-
1991.tb08615.x >.
CHINAIT, T. M. N. E. A. Avaliação da cor
objetiva de presuntos e apresuntados
comerciais. CONGRESSO BRASILEIRO DE
CIÊNCIA E TECNOLOGIA DE CARNES.
ITAL. Campinas: São Paulo: Anais... 5 p. 2009.
COULTATE, T. P. Alimentos: a química de
seus componentes. Porto Alegre: 2004. 368
p.
DAGUER, H.; STEPHAN, M. P.; BERSOT, L.
D. S. Perfil eletroforético de lombo suíno
adicionado de proteínas não cárneas. Ciência
Rural, v. 40, p. 404-410, 2010. ISSN 0103-
Disponível em:
http://www.scielo.br/scielo.php?script=sci_artt
ext&pid=S0103-
&nrm=iso >.
DE WIT, J. N. Nutritional and Functional
Characteristics of Whey Proteins in Food
Products. Journal of Dairy Science, v. 81, n.
, p. 597-608, 3// 1998. ISSN 0022-0302.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0022030298756139 >.
DUTRA, M. P. et al. Technological and
sensory quality of restructured low-fat cooked
ham containing liquid whey. Ciência e
Agrotecnologia, v. 36, p. 86-92, 2012. ISSN
-7054. Disponível em:
http://www.scielo.br/scielo.php?script=sci_artt
ext&pid=S1413-
&nrm=iso >.
EL-MAGOLI, S. B.; LAROIA, S.; HANSEN,
P. M. T. Flavor and texture characteristics of
low fat ground beef patties formulated with
whey protein concentrate. Meat Science, v. 42,
n. 2, p. 179-193, // 1996. ISSN 0309-1740.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/0309174095000321 >.
ELLEKJAER, M. R.; NAES, T.;
BAARDSETH, P. Milk Proteins Affect Yield
and Sensory Quality of Cooked Sausages.
Journal of Food Science, v. 61, n. 3, p. 660-
, 1996. ISSN 1750-3841. Disponível em:
http://dx.doi.org/10.1111/j.1365-
1996.tb13181.x >.
FENNEMA, O. R. Food chemistry. 3rd ed.
New York: 1996.
HACHMEISTER, K.; HERALD, T. Thermal
and rheological properties and textural
attributes of reduced-fat turkey batters. Poultry
Science, v. 77, n. 4, p. 632-638, April 1, 1998
Disponível em:
http://ps.oxfordjournals.org/content/77/4/632.a
bstract >.
HAYES, J. E. et al. The effect of enhancement
with salt, phosphate and milk proteins on the
physical and sensory properties of pork loin.
Meat Science, v. 72, n. 3, p. 380-386, 3// 2006.
ISSN 0309-1740. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0309174005001981 >.
HOLLAND, G. C. A meat industry perspective
on the use of dairy ingredients. Proceedings of
canadian dairy ingredients in the food
industry p. 1-19 Ottawa, 1984.
HUFFMAN, L. M. Processing whey protein for
use as a food ingredient. Food Technology, v.
, n. 2, p. 49-52, 1996. Disponível em:
http://www.scopus.com/inward/record.url?eid=
-s2.0-
&partnerID=40&md5=e6686c8a76
f2b00687ba136c09e >.
LANGLEY, K. R.; GREEN, M. L.
Compression and impact strength of gels,
prepared from fractionated whey proteins, in
relation to composition and microstructure.
Journal of Dairy Research, v. 56, n. 02, p.
-284, 1989. ISSN 1469-7629. Disponível
em:
http://dx.doi.org/10.1017/S0022029900026480
>. Acesso em: 1989.
LEE, A.; CANNON, R. Y.; HUFFMAN, O. L.
WHEY PROTEIN CONCENTRATES IN A
PROCESSED MEAT LOAF. Journal of Food
Science, v. 45, n. 5, p. 1278-1279, 1980. ISSN
-3841. Disponível em:
http://dx.doi.org/10.1111/j.1365-
1980.tb06537.x >.
LYONS, P. H. et al. The influence of added
whey protein/carrageenan gels and tapioca
starch on the textural properties of low fat pork
sausages. Meat Science, v. 51, n. 1, p. 43-52,
// 1999. ISSN 0309-1740. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0309174098000953 >.
MARRIOTT, N. G. et al. A RESEARCH
NOTE EVALUATION OF RESTRUCTURED
LOW-FAT HAM CONTAINING WHEY.
Journal of Muscle Foods, v. 9, n. 2, p. 201-
, 1998. ISSN 1745-4573. Disponível em:
http://dx.doi.org/10.1111/j.1745-
1998.tb00655.x >.
MARTINS, A. R.; BURKET, C. A. V. Revisão
galacto-oligossacarídeos (GOS) e seus efeitos
prebióticos e bifidogênicos. Brazilian Journal
Food Technology. Campinas. 1-15: 230-240 p.
MINIM, V. P. R. Análise sensorial: estudos
com consumidores. Viçosa, MG: 2006. 255.
MIZUBUTI, I. Y. Soro de Leite: Composição,
processamento e utilização na alimentação.
Semina Ciências Agrárias,, v. 15, n. 1, p. 80-
, 1994.
MORTENSEN, B. K. The use of milk powder
in food products. In: HAGUE., T. (Ed.). Proc.
Int. Dairy Cong, 1986. p.707-717.
MUGURUMA, M. et al. Soybean and milk
proteins modified by transglutaminase
improves chicken sausage texture even at
reduced levels of phosphate. Meat Science, v.
, n. 2, p. 191-197, 2// 2003. ISSN 0309-1740.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0309174002000700 >.
MULVIHILL, D. M.; ENNIS, M. P. Functional
Milk Proteins: Production and Utilization. In:
FOX, P. F. e MCSWEENEY, P. L. H. (Ed.).
Advanced Dairy Chemistry—1 Proteins:
Springer US, 2003. cap. 32, p.1175-1228.
ISBN 978-0-306-47271-8.
NUNES, C. A.; PINHEIRO, A. C. M.;
BASTOS, S. C. EVALUATING CONSUMER
ACCEPTANCE TESTS BY THREE-WAY
INTERNAL PREFERENCE MAPPING
OBTAINED BY PARALLEL FACTOR
ANALYSIS (PARAFAC). Journal of Sensory
Studies, v. 26, n. 2, p. 167-174, 2011. ISSN
-459X. Disponível em:
http://dx.doi.org/10.1111/j.1745-
X.2011.00333.x >.
ORCHARD, R. L. Wastes and effluent
requirements of the dairy industry. American
Dairy Review, v. 45, n. n.5, p. 45-57, 1972.
PARADIS, D. C.; MUNGAL, M. Whey
Utilization In Fermented Sausage Evaluation
Of Chemical, Sensory and Physical
Characteristics. Canadian Institute of Food
Science and Technology Journal, v. 17, n. 1,
p. 44-47, 1// 1984. ISSN 0315-5463.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0315546384723157 >.
PARSONS, J. G. et al. Acceptability of Ice
Cream Made with Processed Wheys and
Sodium Caseinate1. Journal of Dairy Science,
v. 68, n. 11, p. 2880-2885, Disponível em:
http://dx.doi.org/10.3168/jds.S0022-
(85)81181-4 >. Acesso em: 2015/05/31.
PEÑA-RAMOS, E. A.; XIONG, Y. L. Whey
and soy protein hydrolysates inhibit lipid
oxidation in cooked pork patties. Meat
Science, v. 64, n. 3, p. 259-263, 7// 2003. ISSN
-1740. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0309174002001870 >.
PIHLANTO, A. Antioxidative peptides derived
from milk proteins. International Dairy
Journal, v. 16, n. 11, p. 1306-1314, 11// 2006.
ISSN 0958-6946. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0958694606001488 >.
PONCHIO, L. A.; GOMESOMES, A. L.; PAZ,
E. Perspectivas de consumo de leite no Brasil.
CEPEA Boletim do Leite, v. 24, n. n.130, p.
-6, 2005.
RAMOS, E. M.; GOMIDE, L. A. M.
Avaliação da qualidade de carnes: fundamentos e metodologias. . Viosa:MG:
REVILLA, I.; RODRÍGUEZ-NOGALES, J.
M.; VIVAR-QUINTANA, A. M. Proteolysis
and texture of hard ewes' milk cheese during
ripening as affected by somatic cell counts.
Journal of Dairy Research, v. 74, n. 02, p.
-136, 2007. ISSN 1469-7629. Disponível
em:
http://dx.doi.org/10.1017/S0022029906002342
>. Acesso em: 2007.
SERDAROĞLU, M. Improving low fat
meatball characteristics by adding whey
powder. Meat Science, v. 72, n. 1, p. 155-163,
// 2006. ISSN 0309-1740. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0309174005002603 >.
SGARBIERI, V. C. Propriedades fisiológicas-
funcionais das proteínas do soro de leite.
Revista de Nutrição, v. 17, p. 397-409, 2004.
ISSN 1415-5273. Disponível em:
http://www.scielo.br/scielo.php?script=sci_artt
ext&pid=S1415-
&nrm=iso >.
SMITHERS, G. W. Whey and whey proteins—
From ‘gutter-to-gold’. International Dairy
Journal, v. 18, n. 7, p. 695-704, 7// 2008. ISSN
-6946. Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0958694608000344 >.
SUN, C.; GUNASEKARAN, S.; RICHARDS,
M. P. Effect of xanthan gum on
physicochemical properties of whey protein
isolate stabilized oil-in-water emulsions. Food
Hydrocolloids, v. 21, n. 4, p. 555-564, 2007.
Disponível em:
http://www.scopus.com/inward/record.url?eid=
-s2.0-
&partnerID=40&md5=643acc230
cea1a7341cb2d8b5cc314e >.
TERRA, N. N. et al. Emprego de soro de leite
líquido na elaboração de mortadela. Ciência
Rural, v. 39, p. 885-890, 2009. ISSN 0103-
Disponível em:
http://www.scielo.br/scielo.php?script=sci_artt
ext&pid=S0103-
&nrm=iso >.
VAN DEN HOVEN, M. Dairy Ingredient:
Applications in Meat, Poutry and Seafood. In:
SONS, J. W. (Ed.). FRANCIS, F.J.:
Encyclopedia of Food Science and
Technology.: New York, 2000. p. p.460-469.
VENTURINI FILHO, W. G. Bebidas não
alcoólicas: Ciência e Tecnologia. . São Paulo:
YETIM, H. et al. USING FLUID WHEY IN
COMMINUTED MEAT PRODUCTS:
EFFECTS ON TEXTURAL PROPERTIES OF
FRANKFURTER-TYPE SAUSAGES.
Journal of Muscle Foods, v. 17, n. 3, p. 354-
, 2006. ISSN 1745-4573. Disponível em:
http://dx.doi.org/10.1111/j.1745-
2006.00055.x >.
YETIM, H.; MÜLLER, W. D.; EBER, M.
Using fluid whey in comminuted meat
products: effects on technological, chemical
and sensory properties of frankfurter-type
sausages. Food Research International, v. 34,
n. 2–3, p. 97-101, // 2001. ISSN 0963-9969.
Disponível em:
http://www.sciencedirect.com/science/article/pi
i/S0963996900001356 >.
ZORBA, O. et al. The possibility of using fluid
whey in comminuted meat products: capacity
and viscosity of the model emulsions prepared
using whey and muscle proteins. Zeitschrift
für Lebensmittel-Untersuchung und
Forschung, v. 200, n. 6, p. 425-427,
/11/01 1995. ISSN 0044-3026. Disponível
em: < http://dx.doi.org/10.1007/BF01193251 >.
ZORBA, S. O.; GOKALP, H. Y. Stability of
model emulsions prepared using whey and
muscle proteins. Die Nahrung, v. 42, p. 16-18,
