Turkey Breast Enhancement through the Utilization of Turkey Collagen in a Chunked and Formed Deli Roll
نویسنده
چکیده
4.1 ABSTRACT A randomized complete block design with four treatments (100% pale, soft, and exudative (PSE), 100% PSE + 1.5% turkey collagen, 100% normal, and 100% normal + 1.5% turkey collagen) and six replications was utilized to test the effects of raw material and turkey collagen on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5 % turkey collagen increased (p<0.05) the max peak force and total energy of chunked and formed treatments formulated with 100% PSE and 100% normal raw material. Utilization of 1.5 % turkey collagen also reduced (p<0.05) the purge loss and cooking loss of PSE and normal turkey deli rolls for higher product yields. Enhancement of turkey deli rolls with turkey collagen has the potential to add value to PSE and normal raw material through the improvement of water holding capacity and protein binding.
منابع مشابه
Turkey Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed
5.1 ABSTRACT A randomized complete block design with five treatments (100% pale, soft, and exudative (PSE), 100% PSE + 1.5% collagen (TC), 100% PSE + 0.30% kappa/iota carrageenan (CG), 100% PSE + 1.5% soy protein concentrate (SPC), and 100% normal) and six replications was utilized to test the effects of raw material, turkey collagen, soy protein concentrate, and carrageenan on protein function...
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