If you need to enhance (or deepen) the taste and flavor of your chicken or turkey product, consider adding chicken or turkey protein.
Functional chicken and turkey proteins can be used in almost any poultry meat product—from reformed hams and nuggets, to sausages and hamburgers, minced meat products, and even liver pate. It’s an excellent way to add deeper, richer flavor to your chicken or turkey product. Read this article to learn what makes QBind Chicken FPP C and QBind Turkey FPP T unique, and also get guidance on the optimum amount of poultry protein to add to your recipe.
Why is chicken or turkey protein a taste enhancer?
Functional chicken protein and functional turkey protein are both made from chicken and turkey skin (this also makes them a sustainable choice). The chicken and turkey skins are fried, causing a maillard reaction, and it is this browning that creates deeper, richer flavor. The end result is similar to if you were to grill chicken or turkey at home (with the skin on) and the skin gets crispy and its flavor deepens.
Also, the final product—called QBind Chicken FPP C and QBind Turkey FPP T—is naturally high in glutamic acid, which is also a flavor enhancer. There are 105 grams of glutamine per kilogram of protein in FPP C and FPP T. In fact, the high amount of this amino acid in Sonac’s chicken and turkey proteins is unique. Many other poultry proteins are high in collagen, which adds juiciness, but doesn’t lend any flavor to the protein product.
The optimum amount of chicken or turkey protein to add to a poultry product
The amount of poultry protein that should be added to a chicken or turkey product varies based on the type of product. And, fortunately, a little goes a long way so you don’t need too much protein proportionally (to your recipe) to enhance taste and flavor.
For example, in a fresh chicken or turkey meat product (e.g., salad or pizza toppings), the optimum dose is fairly low—around 0.2% to 0.5% poultry protein. In chicken hams, as particularly those that contain salt and seasonings, how much poultry protein needed is also low—around 0.8% FPP C or FPP T to experience the taste benefit. For a hotdog, or another fine emulsion, the ideal amount is typically between 1 to 1.5%. Salami, for example, which has an intense flavor is a little higher: increase to 1 to 2% poultry protein. Ground meat products and liver pate call for similar doses of poultry protein as salami—1 to 2% chicken protein or turkey protein added.
Find the optimum dose for your product
That said, these percentages are merely example ranges. The exact amount of chicken or turkey protein you will need to add to your poultry product can vary. Fill out a sample request here and a product specialist from Sonac will send you a sample, and also help advise on the optimum dose of chicken or turkey protein for your product.
Download the reference case
You can also download our case study ‘Using Sonac’s QBind Chicken FPP C in a poultry meat product’ for a real-world example of how a food producer successfully incorporated QBind Chicken FPP C into their chicken meat product, and improved the quality of the food product and adhered to their budgeted expenses.