Processing and characterization of the surimi-like material from mechanically deboned turkey meat

Abstract

The objective of this study was to process and characterize surimi-like material (SLM) from mechanically deboned turkey meat (MDTM) by washing with different solutions: water, 0.086M Sodium chloride, 0.060M Sodium bicarbonate, and 0.040M Potassium phosphate buffer (pH 6.8) in one, two or three cycles. The samples of surimi-like were evaluated for their quality characteristics and thermal gelling ability, which was tested with or without salt addition on cooking loss and texture profile of the gels. Selected gel was used in two proportions (30 and 60%, treatments TSL30 and TSL60, respectively) for an additional experiment conducted to evaluate the effect of the TSL addition as mechanically deboned turkey meat (MDTM) substitute on technological and sensory properties of the ready-to-eat restructured broiler breast (like “Blanquet”), compared to that made from 30% MDTM and control with 100% broiler breast (CONT). Washing significantly reduced fat content and increased moisture content (P <0.05), but did not affect protein content in surimi. Increases in lightness values (L*) and whiteness were observed in all treatments, except for those obtained by water washing that remained darker. Washing with sodium bicarbonate (NaHCO3 ) removed mainly heme pigments and increased both pH values and water holding capacity. However, for all treatments, the cooking loss reduced and the texture profile improved (P<0.05) due to the addition of 2% salt (NaCl). Thus, NaHCO 3 washed samples were the good ones with the lowest cooking loss (P<0.05) and soft texture achieved in two washes. Hereinafter, NaHCO 3 SLM washed in two cycles was used in a meat product due to its desirable properties. The addition of 60% TSLM increased (P<0.05) the moisture and sodium contents, syneresis, water activity and pH values, and decreased the protein content. Treatments increased (P<0.05) the hardness, cohesiveness, springiness, and chewiness values due to the addition of MDTM or TSL; however, the adhesiveness did not change due to the treatments. Samples with MDTM were redder (high a* values) and with TSL becoming yellower (higher h* values) than control (P<0.05), while the b* and C* increased during storage time in all treatments. The incorporation of at least 30% SLM allow getting a similar product to that produced with whole broiler breast meat since it seems to retain the typical light color and soft flavor of poultry meat according to the sensory analysis.