How can you use chicken or turkey protein?

From hot dogs to salami and from doner kebabs to fresh sausages, functional poultry protein (for both chicken or turkey) is widely applicable and can be added to improve the texture and taste of various meat products. Do you want to know in what ways and in which products QBind Chicken FPP C or QBind Turke FPP T can be further used? Read on!

What are functional proteins?

Functional poultry protein (or QBind Chicken FPP C or QBind Turkey FPP T) is a natural protein ingredient (not an additive) that’s produced from chicken or turkey skin and fat. It’s a nutritious way to boost your food product’s flavor, texture, juiciness, and overall yield. It is an excellent binder and has good emulsifying capacity. (Specifically, it has a water binding capacity of 1:8.)

Where to use chicken or turkey protein

Where exactly, though, can you and should you use functional chicken protein? Here are 4 suggestions:

1. In emulsified sausages or fine meat emulsions

This is your standard hot dog, pate, etc. Using functional poultry protein in these products will ensure your food product has a meaty bite (versus a softer texture that a consumer can simply break with their tongue) and an enhanced chicken flavor.

2. In ground meat products

Think: hamburger, meatballs, chicken nuggets, fresh sausage, etc. Using functional poultry protein in these food items improves their shape. It also yields a juicier cooked product because FPP C and FPP T holds onto more water and includes collagen that melts when cooked. In a product like chicken nuggets or schnitzel, FPP allows the batter to better stick to the product. For patties and meatballs, FPP is suitable in both food products that are sold cooked or fresh and raw.

3. In tumbled or injected products

Functional poultry protein is a great addition for cold cuts, reformed chicken hams, döner kebabs, etc. Because adding FPP C or FPP T strengthens the texture of these items, that translates to improved slice-ability and, thus, less product loss. Adding FPP also reduces water loss (aka syneresis), and that not only improves visual quality, but also extends a product’s shelf life. Additionally, FPP serves as a meat substitution in these products.

4. As a replacement for an allergenic ingredient

You can replace soya—and sometimes even caseinate or egg—in your food product formulation with functional poultry protein. Sometimes it’s a straightforward one-for-one swap, like in a sausage or hot dog, whereas in other food products, such as minced meat, you’ll need a slightly different ratio of FPP and water. Whatever substitution or swap you’re aiming for, though, Sonac has the expertise and information to help you successfully integrate FPP into your food product.

How to use chicken or turkey protein

To summarize, there are four excellent product applications where you can, and should, use formulated chicken or turkey protein: in an emulsion, ground meat, tumbled foods, injected products, and also a substitute for an allergen.

Learn more about Functional Poultry Protein (QBind Chicken FPP C or QBind Turkey FPP T) here, and download our leaflet.