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dc.creatorMassingue, Armando Abel-
dc.creatorPaula, Marielle Maria de Oliveira-
dc.creatorHaddad, Gabriela de Barros Silva-
dc.creatorGonçalves, Michelle Carlota-
dc.creatorSilva, Vanessa Riani Olmi-
dc.creatorRamos, Eduardo Mendes-
dc.creatorRamos, Alcinéia Lemos de Souza-
dc.identifier.citationMASSINGUE, 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.pt_BR
dc.description.abstractThe 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.pt_BR
dc.publisherWiley Periodicals LLC. / Institute of Food Science & Technologypt_BR
dc.sourceJournal of Food Processing and Preservationpt_BR
dc.subjectMechanically deboned turkey meatpt_BR
dc.subjectTurkey surimi-like materialpt_BR
dc.subjectRestructured broiler breastpt_BR
dc.subjectSensory evaluationpt_BR
dc.subjectCarne mecanicamente separadapt_BR
dc.subjectProduto tipo-surimipt_BR
dc.subjectEmbutido de peito de frangopt_BR
dc.subjectPerfil de textura e corpt_BR
dc.subjectAvaliação sensorialpt_BR
dc.titleEffect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meatpt_BR
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