Research note: Textural qualities of turkey frankfurters incorporating fish- and turkey-based surimi
1991
Steele, F.M. | Huber, C.S. | Orme, L.E. | Pike, O.A.
Experimental turkey-based surimi and fish-based surimi were separately incorporated into a formulation for turkey frankfurters at levels of 0, 2.5, 5, and 10%. Frankfurters containing 10% turkey-based surimi or 10% fish-based surimi were significantly lower (P<.05) than the control in fat and higher in expressible moisture and resistance to shear. No difference existed between treatments and control in moisture, protein, cooked yield, or resistance to puncture. The microstructure of the protein matrix, examined with scanning electron microscopy at 400x, was compact in frankfurters containing fish-based surimi. Incorporation to turkey-based surimi had no observable effect of frankfurter microstructure.
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