EFFECTS OF ADDING TURKEY SKIN AND SODIUM SALTS TO OTHER BINDING ADJUNCTS USED FOR RESTRUCTURED TURKEY PATTIES1

Abstract

ABSTRACTRestuctured turkey patties, with three levels of added skin (none, 5%, 10%) were made using three binding treatments. The adjuncts were (a) sodium‐salt (0.88% NaCl, 0.35% NaPO4); (b) algin/calcium (0.6% sodium lactate, 0.5% encapsulated lactic acid/sodium lactate, 0.1% CaCO3); and (c) algin/calcium and sodium‐salt combination (the sodium salts combined with the algin/calcium formulation). The treatments were evaluated by a sensory panel for perceived tenderness, juiciness, chewiness, as well as raw and cooked tensile strengths (a measure of perceived bind strength). Proximate and shear force evaluations were also performed. Addition of 5% turkey skin did not affect the sensory attributes or the shear force values. Addition of sodium salts had a detrimental effect on the bind strength of the combination formulation. However, both formulations with added sodium salts had higher moisture content and were perceived to be more juicy than productss restructured with algin/calcium.