Texture profile of surimi-like material from mechanically deboned turkey meat

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.

Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat

“…The turkey surimi‐like (TSL; 13.82% protein, 78.94% moisture, 2.53% fat, and pH = 7.99) material used as ingredient in the present work was obtained by two cycles of MDTM washing with 0.06 M sodium bicarbonate solution (NaHCO 3 ) as recommended by Massingue et al (2019). The washing process has stated to produce low‐fat whitish and flavorless surimi‐like material with high water holding capacity (Massingue et al, 2019) and low cooking loss during gel formation (Massingue et al, 2021). For each replication (products batch), the TSL material was obtained and stored at 4°C for no longer than 3 h before use.…”

“…This process involves washing the meat with water or weak strength ionic salt solutions several times, removing fats and pigments as well as concentrating myofibrillar proteins, in order to obtain a colorless material with good technological properties, lower fat content, and long shelf-life (Cortez-Vega et al, 2013;Stangierski et al, 2013). The surimi-like material possesses some important functional properties such as gel forming ability and water holding capacity due to its content of myofibrillar proteins, which are mainly responsible for gel and emulsion forming that stabilize the comminuted and restructured meat products (Massingue et al, 2019(Massingue et al, , 2021.…”

“…The characteristics and functional properties of surimi-like material can vary depending on the meat source. Previous studies (Massingue et al, 2019(Massingue et al, , 2021 describe the development of surimi-like materials from mechanically deboned turkey meat (MDTM) with higher-quality properties for further utilization in the manufacture of low-fat meat products. Therefore, this study evaluated the effects of partial replacement of broiler breast meat (BBM) by turkey surimi-like material (TSL) on physicochemical and sensory characteristics of a low-fat ready-to-eat (RTE) poultry product.…”

KARAKTERISTIK FISIK SURIMI IKAN NILA (Oreochromis sp. ) BERDASARKAN PERBEDAAN PROSES PENCUCIAN MENGGUNAKAN NaHCO3 DAN NaCl

“…Hasil uji derajat putih surimi ikan nila menunjukan nilai tertinggi pada perlakuan D sebesar 66,94%, sedangkan yang terendah pada perlakuan A sebesar 53,40%. Nilai derajat putih terbaik pada penelitian ini dapat dikategorikan sebagai surimi kelas I seperti disebutkan oleh Massingue et al (2021) bahwa syarat derajat putih pada surimi kelas I memiliki nilai index lebih dari 46%.…”