Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/50719
Título: Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat
Palavras-chave: Mechanically deboned turkey meat
Turkey surimi-like material
Restructured broiler breast
Sensory evaluation
Carne mecanicamente separada
Produto tipo-surimi
Embutido de peito de frango
Perfil de textura e cor
Avaliação sensorial
Data do documento: Mar-2022
Editor: Wiley Periodicals LLC. / Institute of Food Science & Technology
Citação: MASSINGUE, A. A. et al. Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat. Journal of Food Processing and Preservation, [S.I.], v. 46, n. 5, e16524, May 2022. DOI: 10.1111/jfpp.16524.
Resumo: The study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi-like material (0%, 30%, and 60% TSL) or mechanically deboned turkey meat (30% MDTM) on the physicochemical and sensory properties of a low-fat ready-to-eat (RTE) restructured broiler breast. Replacement by MDTM and TSL reduced the protein content and L* values and increased the calcium content, hardness, chewiness, and springiness values. The RTE with MDTM was redder (lower h values) and had higher fat content and lipid oxidation. Replacement with 60% TSL increased moisture, sodium content, syneresis, and hue angle (h°) values, and compromised the RTE sensory acceptance. Replacement with 30% TSL resulted in lesser changes, maintaining the light color and soft flavor characteristics of the broiler breast RTE. Therefore, 30% TSL can be used as a broiler breast replacer to develop poultry products with higher sensory characteristics. Novelty impact statement: The present work focuses on the potential use of turkey surimi-like material (TSL) as an alternative replacement of mechanically deboned turkey meat (MDTM) in cooked ready-to-eat (RTE) meat products since it is proteins concentrated with lower fat and heme pigments. Data show that the replacement of 30% MDTM by TSL did not alter the technological and sensory characteristics, maintaining the light color and soft flavor of the broiler breast RTE. Thus, TSL could be a potential raw material for the meat processing industry to produce high-quality RTE products without sacrificing its microbiological and technological traits.
URI: https://doi.org/10.1111/jfpp.16524
http://repositorio.ufla.br/jspui/handle/1/50719
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.