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

Abstract

The acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tripolyphosphate (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.

PERCEPTION OF PORK PATTIES WITH SHIITAKE (LENTINUS EDODE P.) MUSHROOM POWDER AND SODIUM TRIPOLYPHOSPHATE AS MEASURED BY KOREAN AND UNITED STATES CONSUMERS

“…Meaty flavor did not appear to be affected generally by phosphate addition but was reduced when both phosphate and higher levels of mushroom powder were present (Table 3). The finding that phosphate has no impact on consumer‐perceived meatiness agrees with Chambers et al. (1992b), who found that turkey patties with and without phosphate did not differ in their meatiness.…”

“…(1991, 1992a) on other types of meat. Chambers et al. (1992b) found that turkey with 0.5% added STP was considered by consumers to be juicier and less firm than that of 0.25% STP, which was probably related to the increased water holding of the higher phosphate samples.…”

“…Smith et al (1984) reported that phosphate-injected fresh-cooked pork roasts were juicer than roasts that were not injected, which agrees with the findings of Sherman (1961a,b), Ellinger (1972) and Chambers et al (1991Chambers et al ( , 1992a on other types of meat. Chambers et al (1992b) found that turkey with 0.5% added STP was considered by consumers to be juicier and less firm than that of 0.25% STP, which was probably related to the increased water holding of the higher phosphate samples. Phosphate is added to meat samples to increase the water holding capacity, thus reducing losses during product heating.…”

Effects of Partial and Complete Replacement of Sodium Chloride With Potassium Chloride on the Texture, Flavor and Water‐holding Capacity of Marinated Broiler Breast Fillets

“…The sodium ions cause meat proteins to swell, thus increasing its WHC due to the repulsion formed by the involvement of the ions with proteins (Hamm 1986; Schmidt 1986; Alvarado and Sams 2004). Phosphates enhance the effects of salts, resulting in the reduction of cooking loss in poultry meat (Froning and Sackett 1985) while improving the sensory attributes such as flavor, firmness and juiciness (Maki and Froning 1987a; Chambers et al . 1992).…”

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs

“…Molins (1991) discussed the antimicrobial actions of phosphates, especially STPP. Phosphates have also been shown to potentially protect chicken meat against lipid oxidation (Farr & May, 1970), thereby preventing 'offflavors' (Craig et al, 1991;Chambers et al, 1992;Hollender, 1993). The objective of this study was to assess consumer acceptability of chicken scallopini at various thicknesses and concentrations of added phosphates.…”