A study was conducted to evaluate the quality traits of turkey breast rolls prepared with fresh or thawed meat according to four product formulations. Turkey rolls (n=12/type of meat/formulation) were prepared by mixing grounded turkey breast meat (fresh or thawed) with a marinating solution prepared with equal amounts and types of water and non-meat ingredients except for one single functional ingredient: i) STPP: sodium tripolyphosphate (control group); ii) YEAST: yeast extract; iii) CARR: carrageenan; iv) COM: commercial mix containing sodium citrate, sodium carbonate, dextrose, and yeast extract. In respect with fresh meat, thawed meat determined higher cooking loss and purge loss as well as higher product firmness (higher AK-shear value, gel strength and Texture Profile Analysis parameters). As for functional ingredients, STPP and COM determined a lower fluid losses assessed by filter paper press method and purge loss as well as a superior product firmness in respect with YEAST and CARR. COM determined a darker colour in respect with STPP, CARR and YEAST (L*: 72.2 vs. 74.8 vs. 76.6 vs. 76.9, respectively; P<0.01). Overall, this study indicated that both the type of meat and functional ingredients can dramatically influence processing yield and quality characteristics of turkey rolls. Frozen breast meat could be profitably used for restructured poultry products because of the firmer texture. However, lower process yield and lower water holding capacity should be taken into account as possible drawbacks.

PETRACCI M., BIANCHI M., FRANCHINI A., CAVANI C. (2009). Technological characteristics of turkey breast rolls produced with fresh or thawed meat and different formulations. s.l : s.n.

Technological characteristics of turkey breast rolls produced with fresh or thawed meat and different formulations

PETRACCI, MASSIMILIANO;BIANCHI, MAURIZIO;FRANCHINI, ACHILLE;CAVANI, CLAUDIO
2009

Abstract

A study was conducted to evaluate the quality traits of turkey breast rolls prepared with fresh or thawed meat according to four product formulations. Turkey rolls (n=12/type of meat/formulation) were prepared by mixing grounded turkey breast meat (fresh or thawed) with a marinating solution prepared with equal amounts and types of water and non-meat ingredients except for one single functional ingredient: i) STPP: sodium tripolyphosphate (control group); ii) YEAST: yeast extract; iii) CARR: carrageenan; iv) COM: commercial mix containing sodium citrate, sodium carbonate, dextrose, and yeast extract. In respect with fresh meat, thawed meat determined higher cooking loss and purge loss as well as higher product firmness (higher AK-shear value, gel strength and Texture Profile Analysis parameters). As for functional ingredients, STPP and COM determined a lower fluid losses assessed by filter paper press method and purge loss as well as a superior product firmness in respect with YEAST and CARR. COM determined a darker colour in respect with STPP, CARR and YEAST (L*: 72.2 vs. 74.8 vs. 76.6 vs. 76.9, respectively; P<0.01). Overall, this study indicated that both the type of meat and functional ingredients can dramatically influence processing yield and quality characteristics of turkey rolls. Frozen breast meat could be profitably used for restructured poultry products because of the firmer texture. However, lower process yield and lower water holding capacity should be taken into account as possible drawbacks.
2009
Proceedings of XVIII European Symposium on the Quality of Poultry Meat and XIII European Symposium on the Quality of Eggs and Egg Products
1
9
PETRACCI M., BIANCHI M., FRANCHINI A., CAVANI C. (2009). Technological characteristics of turkey breast rolls produced with fresh or thawed meat and different formulations. s.l : s.n.
PETRACCI M.; BIANCHI M.; FRANCHINI A.; CAVANI C.
File in questo prodotto:
Eventuali allegati, non sono esposti

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/76581
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus ND
  • ???jsp.display-item.citation.isi??? ND
social impact