Effect of Acid‐ and Alkaline‐Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)

Abstract

Mechanically separated meat is one of the cheapest sources of protein obtained by grinding meat and bones together and forcing the mixture through a perforated drum. The use of mechanically separated turkey meat (MSTM) for the production of further processed poultry products is limited due to its undesirable color and textural properties. Recovery of proteins from MSTM using pH shifting process will help the poultry processors to get better returns and also create opportunity to produce functional food ingredients.

Protein Extraction from Porcine Myocardium Using Ultrasonication

“…After 240 min of sonication, samples at pH levels of 6.0, 7.0, and 8.0 exhibited solubility rates of 15.67%, 39.89%, and 53.85%, respectively. Although a previous study reported that acid treatments are more effective for the removal of total heme pigments and color characteristics of protein from mechanically separated turkey meat (Hrynets and others ), under these conditions, the yield of protein extraction was most effective at alkaline (basic) pH levels. This is likely due to alkaline pH loosening the tissues and facilitating structural changes.…”

“…As a result, beef myocardium has been extensively researched for the possible development of protein ingredients for the food industry from the late 1990s (Wang and Xiong ; Parkington and others ). These studies focused on the extraction of myofibrillar proteins and quality of the protein (solubility, gelation, emulsification, and so on; Acton and others ; Wang and Xiong ; Parkington and others ; Choi and Park ; DeWitt and others ; Hrynets and others ). Skeletal myofibril protein is widely used as an ingredient, especially in processed meat products as a source of animal protein.…”

Comparative study on the effect of acid- and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins

“…Hence, this may have effects on the improved functionality of proteins in the final isolates compared to that of raw material. Our recent study showed appreciable gelation, emulsion and foaming capacity of the MSTM protein isolates [40]. With improved functionalities of protein isolates, MSTM can be better utilized for value-added processing.…”

Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

“…Poultry protein isolate was prepared from MSTM according to the established protocol (Hrynets et al, 2010). Briefly, MSTM was homogenized with cold water/ice mixture (1:5 wt/vol) and allowed to stand for 30 min.…”

“…Currently, mechanically separated poultry meat (MSPM), which contains 13% to 15% protein (Hrynets et al, 2010), is used to prepare gel-type products. High fat and hemoglobin content along with undesirable texture of MSPM are drawbacks for its usage in these Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna D. A. Omana ,* Z.…”