Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured Steaks

Abstract

Spent fowl meat (50 % dark/50% white meat) was flaked and formulated to include: (a) no added wheat gluten (control), (b) 1 % wheat gluten and (c) 2% wheat gluten. Each formulation was mixed for 5 min, half was removed and the remainder was mixed an additional 10 min. After mixing, each formulation was pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture content, cooking loss, textural properties and sensory attributes. Neither addition of wheat gluten nor mixing time had any significant effect on moisture and fat content or total cooking losses. Texture desirability ratings showed a preference for the firmer steaks made with added gluten and mixed for 15 min. These steaks were also rated as being more juicy. Addition of 2% wheat gluten adversely affected flavor desirability.