Effects of Flake-Cutting, Seasoning, and Structured Protein Fiber on Mechanically Deboned Poultry Meat

Abstract

Eight types of patties were prepared containing mechanically deboned poultry meat: meat alone, meat plus seasoning, meat plus structured protein fiber, and meat plus both seasoning and structured protein fiber. Meat for four of the products was flake-cut prior to mixing with the other ingredients and the remaining four products were mixed without flake-cutting the meat. The products were evaluated objectively for moisture and fat, water-holding capacity, percent moisture retained, cooked yield, retention of water and fat, and textural properties.Percentage of moisture retained was significantly higher in patties made with flake-cut than with mixed meat, but it was the only variable that was significantly different between flake-cut and mixed products. Analysis of the pooled data showed significant differences due to ingredients. The addition of 1% seasoning (salt, pepper, sage, coriander, and dextrose) significantly increased percentage of moisture retained and cooked yield and significantly decreased hardness and areas under the compression curves. The addition of 15% structured protein fiber to the meat significantly increased springiness, cohesiveness, and chewiness. The combination of seasoning and structured protein fiber significantly increased cooked yield, retention of water and fat, and percentage of moisture retained.