Restructured meat products quality of turkey meat

Abstract

This research was done to analyze the protein and cholesterol contents, tenderness, hedonic quality of turkey nuggets as well as to analyze the protein and fat contents, pH, total lactic acid bacteria of turkey salami (fermented sausage). Turkey (Meleagris gallopavo) nugget was made of turkey meat, tapioca, sodium tripolyphosphate, skimmed milk and spices to enhance the flavor of nugget. Turkey salamis were made of turkey meat, beef fat, isolated soy protein, lactic acid bacteria starter (L. bulgaricus, S. thermophilus, L. achidophilus), NPS salt (Nitrite Pokeln Salt), sugar, seasonings and ice water. The experimental design used was comparative quantitative with variations of treatment given are (T1) salami made from commercial breast pieces and (T2) salami made from commercial thighs pieces. Protein content of nugget and salami was analyzed with Kjeldahl distillation, cholesterol content was analyzed with UV-Vis (UV-1280, 220-240 CE) spectrophotometer, nugget's tenderness was analyzed with CT3 Texture Analyzer, pH was analyzed with pH meter, total lactic acid bacteria were analyzed with TPC (Total Plate Count) and deep-fried nuggets for hedonic quality test, determined by 25 panelists in a hedonic test. Protein and fat contents, pH, total lactic acid bacteria data of turkey salami as well as protein content of turkey nugget were analyzed by Independent T-Test with a significance level of 5%. Cholesterol content and tenderness data of turkey nugget were descriptively analyzed. Hedonic quality data of turkey nugget was analyzed using Kruskal-Wallis and Mann-Whitney test. Protein content of breast turkey nugget and thigh turkey nugget was 19.16±1.52% and 14.84±1.64%, cholesterol content was 156.35 mg/kg and 182.83 mg/kg (respectively), tenderness indicated by hardness value of breast turkey nugget was double the value of thigh turkey nugget. Overall panelists preference was significantly higher for breast turkey nugget. Salami which was processed based on commercial carcass cuts with breast and thigh treatment showed a protein content value of 14.82% - 17.33%, fat content of 8.40% - 10.93%, pH value of 4.75 - 5.16 and total lactic acid bacteria were in the same log that is 107. Turkey salami composed of commercial pieces of breast carcass is the best treatment according to tested parameters.