Abstract
ABSTRACTFlaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineraland riboflavin composition, as well as protein efficiency ratio (PER) and apparent digestibility (AD) using the rat bioassay technique were determined for three replications. The color modified tissue (CMT) had a higher (P=0.0429) moisture content and less crude protein and ash (P = 0.0527 and 0.0047, respectively) than flaked thigh (THI). Percentage of iron, magnesium, phosphorous, potassium and manganese decreased (P=0.0187) after color modification. Calcium, zinc and copper concentrations did not change (P=0.1184) and sodium increased (P = 0.0058). Riboflavin was reduced by 30%. The PER of CMT was lower (P = 0.0318) than THI, but higher (P=0.0001) than either casein or egg albumen diets. AD of CMT was 90.7% which is comparable to other meat products. Although color modification was quite visible, it did not have a deterious effect on protein quality.
Submitted Version (
Free)
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
