International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 9, Issue:12, December, 2020

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(12): 3308-3315

Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products
Kuleswan Pame1*, B. Davuddin1, Sanjib Borah2, Jumi Dutta3 and Pompi R. Boro3
1NDRI, Karnal-132041, Haryana, India 2Lakhimpur College of Veterinary Science, AAU, Joyhing, North Lakhimpur (Assam), India 3College of veterinary science, AAU, Khanapara (Assam), India
*Corresponding author

Research has proved the link of saturated fats to various chronic diseases, due to which there is an increasing trend on maintaining health and demand for food with lower fat content has been ever increasing by the modern society. This demand has necessitated developing value added products including meat products with low-fat content. Fat reduction can be achieved by using whey and whey based preparation. Whey protein has fat like properties and improves water binding capacity, increases juiciness and gives mouth feel of fat making it an excellent fat replacer in low fat meat products. In addition to their functional characteristics, they also contain readily digestible and bio-available essential amino acids, which provide a high nutritive value and plays a significant role in promotion of wellbeing. This paper reviews the various properties of whey and their use in the development of various value added meat products with lower fat contents.

Keywords: Whey protein, Low fat product and Fat replacer

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How to cite this article:

Kuleswan Pame, B. Davuddin, Sanjib Borah, Jumi Dutta and Pompi R. Boro. 2020. Utilization of Whey and Whey based Preparation in Processing and Development of Value Added Low-fat Meat Products.Int.J.Curr.Microbiol.App.Sci. 9(12): 3308-3315. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.