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Abstract
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 (ho) 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.
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