Turkey Patties Research Articles

Inhibition of Lipid Oxidation in Meats by Inorganic Phosphate and Ascorbate Salts

ABSTRACTThe sodium salts of tripolyphosphate, tetrapyrophosphate, L‐ascorbate monophosphate, and L‐ascorbate polyphosphate at 0.3% and L‐ascorbic acid and sodium L‐ascorbate at 0.1% were added to ground turkey and ground beef. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4°C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey patties but not in beef patties. The taste panel detected a very slight soapy flavor in patties with the addition of any phosphate salt at 0.3%.

Oxygen Availability Affects Prooxidant Catalyzed Lipid Oxidation of Cooked Turkey Patties

ABSTRACTThe catalytic effect of free ionic iron, hemoglobin and/or NaCI, and the effect of total lipid, class of lipid, and fatty acid composition on lipid oxidation of precooked refrigerated meat patties were highly significant only when oxygen was freely accessible to the patties during storage. With limited oxygen contact (cold vacuum‐packaging) after cooking, the 2‐thiobarbituric acid reactive substances (TBARS) values of patties were much lower than the values for patties with free oxygen contact (loose packaging) and did not increase substantially during storage. However, the TBARS values of cold packaged patties were higher (P<0.05) than those of hot packaged patties which had almost no oxygen contact after cooking. Elimination of oxygen during storage (hot or cold vacuum‐packaging after cooking) resulted in prooxidants, fat content, fatty acid composition or the class of lipids having no effect on lipid oxidation.

Packaging Cooked Turkey Meat Patties while Hot Reduces Lipid Oxidation

ABSTRACTElimination of oxygen by “hot packaging” reduced the 2‐thiobarbituric acid reactive substances (TBARS) value of meat patties by about 50% in control and myoglobin added, and between 30‐40% in ferrous iron added turkey patties, as compared with “cold packaging.” The TBARS values of hot and cold vacuum packaged patties were significantly lower than those of loosely packaged patties after 1 wk refrigerated storage. Most lipid oxidation in meat patties occurred at day 0, and only small changes in TBARS values were observed after 1 wk storage. Although the prooxidants in meat were major factors in promotion of lipid oxidation of cooked meat, hot packaging minimized their effects.

Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate

ABSTRACTThe acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri‐polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off‐flavor inconsistently.

EFFECTS OF ADDING TURKEY SKIN AND SODIUM SALTS TO OTHER BINDING ADJUNCTS USED FOR RESTRUCTURED TURKEY PATTIES1

ABSTRACTRestuctured turkey patties, with three levels of added skin (none, 5%, 10%) were made using three binding treatments. The adjuncts were (a) sodium‐salt (0.88% NaCl, 0.35% NaPO4); (b) algin/calcium (0.6% sodium lactate, 0.5% encapsulated lactic acid/sodium lactate, 0.1% CaCO3); and (c) algin/calcium and sodium‐salt combination (the sodium salts combined with the algin/calcium formulation). The treatments were evaluated by a sensory panel for perceived tenderness, juiciness, chewiness, as well as raw and cooked tensile strengths (a measure of perceived bind strength). Proximate and shear force evaluations were also performed. Addition of 5% turkey skin did not affect the sensory attributes or the shear force values. Addition of sodium salts had a detrimental effect on the bind strength of the combination formulation. However, both formulations with added sodium salts had higher moisture content and were perceived to be more juicy than productss restructured with algin/calcium.

Flavor of Cooked, Ground Turkey Patties with Added Sodium Tripolyphosphate as Perceived by Sensory Panels with Differing Phosphate Sensitivity

ABSTRACTThe flavor of cooked, ground turkey patties, with and without sodium tripolyphosphate, was profiled by two panels. One panel had a lower threshold for STP in ground turkey. Flavor profiles indicated that turkey patties without phosphate had more intense protein, serumy, brothy, and metallic character and less intense turkey and soapy character than the samples with phosphate. Both panels found similar characteristics for turkey with added phosphate, although the characteristics had a slightly different order of appearance. The panel with a lower threshold for STP found a more intense soapy character that tended to linger in the phosphate‐treated samples.

Sensory Detection and Population Thresholds for Sodium Tripolyphosphate in Cooked Ground Turkey Patties

ABSTRACTSodium tripolyphosphate (STP) at levels of 0.1, 0.2, 0.3, 0.4, and 0.5% by weight was added to ground turkey meat to determine if a flavor difference could be detected when STP was present. Detection thresholds for STP in ground turkey meat were determined for 30 female respondents. Two population thresholds were determined using information from the detection thresholds. Two‐thirds of the respondents detected a difference between samples with no STP and those with 0.5% STP or less. STP added at less than 0.3% was undetected by more than 50% of the tested population.

Effect of Selected Sodium and Potassium Salts on the Quality of Cooked, Dark-Meat Turkey Patties

Patties made with ground, dark turkey meat and various combinations of salts and water were cooked from various states: fresh; frozen then thawed; and frozen. The patties were evaluated for several quality characteristics. The formulation affected drip loss (for the uncooked, frozen and thawed patties), nonevaporative cooking loss, yield, and fat. The storage condition affected yield and expressible moisture. There was a storage-condition-by-formulation interaction in terms of the nonevaporative cooking loss. The fresh, cooked formulations with water and alkaline tripolyphosphates were rated similarly, and lower, than seven others. The frozen-and-cooked formulations containing only polyphosphates or water were rated lower than five others.

Effect of Sodium Salts and Added Water on Color of Dark Meat Turkey Patties Subjected to Long‐term Storage

ABSTRACTPatties from a Control (all meat), Treatment I (meat, 1.1% water, 1.0% NaCl and 0.5% STP) and Treatment II (meat, 11.1% water, 1.0% NaCl and 0.5% STP) were frozen for 0 to 24 wk, broiled, and analyzed for color attributes. Treated patties had lighter exterior surfaces with reduced redness and increased yellowness. The opposite effects were observed for the interior of patties. Treatment II had elevated values for internal yellowness as compared to Treatment I. Storage caused an increase in both external and internal color values. Sensory scores indicated that internal redness of treated patties was greater than that of the Control but gradually decreased during storage.

Effect of Selected Sodium and Potassium Salts on TBA Values of Dark Meat Turkey Patties

ABSTRACTThiobarbituric acid (TBA) values were determined on stored, uncooked and cooked patties containing dark ground turkey meat and selected sodium and potassium salts. No clear association between pH of slurries made from patties and TBA values was observed. Factor analysis showed significant (P < 0.05) main effects due to formulation, heating, storage and day of test and significant (P < 0.05) interactions for heating x storage, heating x day, heating x formulation, heating x storage x formulation, storage x day and storage x formulation. Results indicated that polyphosphates added alone were effective in retarding lipid oxidation in cooked products. There was no synergistic effect of polyphosphates combined with NaCl.

Palatability and Texture of Ground Meat Patties Made with Varying Amounts of Pork and Turkey

ABSTRACTMeat mixtures were prepared containing pork lean and turkey lean in ratios of 0/100, 33/67, 100/0 and a constant fat content. Blends were prepared with and without a commercial seasoning‐antioxidant mixture (SA) and evaluated after 0, 3, 6 or 9 days (4°C) storage or 0, 14 or 28 days (‐20°C) storage. Flavor intensity scores for blends containing up to 67% turkey were not different (P > 0.05); however, 100% turkey patties had lower flavor intensity scores. Off‐flavor and firmness scores were not affected by blend for products containing between 33% and 100% pork lean, while storage had no effect on off‐flavor in products containing SA. Juiciness was not affected by blend or storage. Results indicate acceptable patties can be made from blends of pork and turkey containing relatively high levels of turkey.

Quality of Ground Turkey Patties

Tests were conducted to assess the influence of ground pork, fat levels, cooking procedures and selected seasonings on the quality of ground turkey patties. Cooking losses were greater for turkey and turkey:pork (75:25) patties which were grilled than for those that were breaded and deep-fat fried. As percentage of ground pork increased, cooking losses increased and diameter of patties decreased. Cooking losses were greater for turkey:pork patties containing 25% fat than for those with a 16.5% fat level.Untrained panelists liked patties composed of combinations of turkey:pork (100:0, 75:25, 50:50, 25:75, and 0:100). Although pork tended to increase juiciness of patties, mean panel scores were not improved significantly by changing fat levels. Use of a liquid meat seasoning significantly reduced the general acceptability of patties.

Heat Penetration and Bacterial Destruction in Refrigerated-Stuffed Poultry and Pork Products

Stuffed chicken, pork chops and turkey patties were purchased from a supermarket, and held 1 to 4 days at 3°C., baked, and evaluated for coliform and total counts. Stuffed chickens were also frozen at −18°C. and cooked from frozen state or thawed by different methods and then cooked. Temperatures in stuffing lagged behind temperatures in all three meats from 10 min. in turkey patties to 40 min. in chicken. After cooking to an internal meat temperature of 85°C, all samples contained low bacterial counts and no coliforms survived the cooking.

Palatability of Ground Turkey and Beef Containing Soy

A sensory panel indicated no significant difference in flavor between the controls and ground turkey or beef patties containing 10% textured soy protein (TSP). Both of these products were rated acceptable, whereas patties containing 20 and 30% TSP ranked just below acceptable on the rating scale. Findings for aroma were similar to those for flavor except that there was a difference between the control and the turkey patties containing 10% TSP. All turkey and beef products were acceptable in juiciness although turkey patties containing TSP were significantly less juicy than the control.As much as 40% TSP was substituted for ground turkey in sweet-sour and chow mein entrees without significantly lowering mean scores for aroma, flavor, and general acceptability. However, for turkey loaf, significant differences in aroma and general acceptability were noted between control samples and those containing 40% TSP. This difference also was detected in flavor of turkey with dressing casserole.

Flavor, Bacterial and TBA Changes in Ground Turkey Patties Treated with Antioxidants

Turkey thighs (with skin) were ground, treated with two levels of each of 3 antioxidants and held at 3°C. up to 10 days. Flavor scores, bacterial numbers and TBA values were obtained. Flavor scores, as difference from reference samples, were moderately different at zero day and this difference increased only slightly during 10 days storage. Total and coliform counts were initially lowest in control samples, and coliform counts of the control samples remained considerably below antioxidant treated samples throughout storage. Bacterial numbers increased during storage, however, counts of up to 108 organisms per gram had little influence on panel flavor evaluations. TBA values were effectively controlled by all antioxidant treatments, but also appeared to have little relationship to panel flavor scores.