National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
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.
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