Factors Affecting The Stability of Mechanically Deboned Poultry Meat Combined with Structured Soy Protein in Emulsions

Abstract

Three experiments were conducted to determine the effect of chopping time, chopping temperature and mixing time on the stability of emulsions made from two mechanically deboned chicken meat sources and subsequently combined with SSP (Structured Soy Protein). Meat from UCN (unskinned chicken necks) contained 23% fat and 12% protein, while meat from SCN (skinned chicken necks) contained 11% fat and 16% protein.Emulsions made with meat from UCN and combined with SSP were significantly more stable if chopped for either the longest chopping time tested (9 minutes) or to temperatures below 23.9°C. The stability of emulsions formed using meat from SCN and combined with SSP was not significantly affected by any of the chopping temperatures tested but was numerically increased when chopped for only 3 min. Meat from UCN produced significantly more stable emulsions when SSP was not added; however, when SSP was added, significantly more stable emulsions resulted from either chopping to temperatures below 23.9°C. or mixing with the SSP for 6 or 9 min. The addition of SSP to emulsions made with meat from SCN had no significant effect, regardless of chopping temperature or mixing time.