Abstract
Experimental turkey-based surimi and fish-based surimi were separately incorporated into a formulation for turkey frankfurters at levels of 0, 2.5, 5, and 10%. Frankfurters containing 10% turkey-based surimi or 10% fish-based surimi were significantly lower (P<.05) than the control in fat and higher in expressible moisture and resistance to shear. No difference existed between treatments and control in moisture, protein, cooked yield, or resistance to puncture. The microstructure of the protein matrix, examined with scanning electron microscopy at 400×, was compact in frankfurters containing fish-based surimi. Incorporation of turkey-based surimi had no observable effect on frankfurter microstructure.
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