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Abstract
Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.
Highlights
Deboned turkey meat (MDTM) is a common ingredient in meat products, but its dark color, textural properties, and susceptibility to lipid oxidation are undesirable in meat processing
Washing cycles can be used to reduce these problems and obtain products characterized as “surimi-like”, to the washing process traditionally used in fish to produce “surimi” (Tina et al, 2010)
Other studies found that all selected washing treatments were effective for the removal of heme pigments (Yang & Froning, 1992; Ng & Huda, 2011; Ramadhan, Huda & Ahmad, 2014), obtaining high myofibrillar protein concentration
Summary
Deboned turkey meat (MDTM) is a common ingredient in meat products, but its dark color, textural properties, and susceptibility to lipid oxidation are undesirable in meat processing. Almost all surimi and surimi-like materials are manufactured by repeatedly chilled water-washing to remove undesirable substances, such as sarcoplasmic proteins, lipids, and lower molar water-soluble materials, leaving a tasteless and odorless myofibrillar protein product with unique textural properties (Stine et al, 2012). Surimi-like from poultry meat has been rarely studied as food materials (Lin & Chen, 1989; Yang & Froning, 1992; Ramadhan et al, 2014; Massingue et al, 2019). The textural characteristics and stability surimi-like from poultry meat depend on the inherent characteristics of its proteins, as well as on external factors; primarily temperature, pH, protein concentration and added salt (Park, 2014; Dihort-García et al, 2016)
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