Influence of Mechanically Deboned Meat and Phosphate Salts on Functional and Sensory Attributes of Fermented Turkey Sausage

Abstract

Semi-dry, fermented sausages were made, incorporating mechanically deboned turkey meat (MDTM) and hand deboned turkey meat in ratios of 0:100, 20:80, 35:65, and 50:50, and polyphosphate salt levels of 0% and 0.5%. These sausages were evaluated for objective and subjective characteristics: proximate composition and pH (raw and cooked), total acidity, yields, shear and tear strengths, and sensory acceptability.Addition of phosphates had no effect on the proximate composition or yields of sausages. This was contrary to literature reports, but was probably due to the long processing time of the sausages. Phosphate salts raised the pH of sausages, as expected. The shear and tear values of the sausages were significantly increased by addition of phosphates and significantly decreased by increasing levels of MDTM. No significant interactions were found.Sensory evaluations tended to indicate that, when thinly sliced, sausages were considered primarily for flavor rather than for texture or appearance. The sausages made in this study were all considered acceptable, to a degree dependent on the individual's preference for the spicy flavor. Alkaline phosphate salts have potential use in stabilizing MDTM for use in semi-dry, fermented poultry sausages.

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

“…1 and 2). Those results agreed with Dawson and Sison (1973) and McMahon and Dawson (1976), who noted increased acceptability with the addition of phosphates. The 26 consumers who repeated the study (Fig.…”

“…Few studies of consumer acceptability of meat products containing phosphates have been reported. McMahon and Dawson (1976) studied fermented turkey sausages and observed lower acceptability scores for sausages without added phosphate than those with 0.5% phosphate. However, that study confounded addition of phosphate and use of mechanically deboned meat; thus, it was impossible to make conclusions about the effect of phosphate alone.…”

Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls

“…McMahon and Dawson (1967) used polyphosphates in turkey sausage and Smith and Bowers (1972) used it in turkey roulades. McMahon and Dawson (1967) used polyphosphates in turkey sausage and Smith and Bowers (1972) used it in turkey roulades.…”

Phosphate and Non‐meat Protein Incorporation Into Smoked Sausage Produced From Mechanically Deboned Poultry Meat

“…( W score. Dawson (1976a), who reported significant increases in shear and tear values of summer sausages containing phosphates. The MDPM without skin used in this investigation had a fat content of 18.97%, which in turn provided a low fat raw material.…”