Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat
Massingue, Armando Abel | Paula, Marielle Maria de Oliveira | Haddad, Gabriela de Barros Silva | Gonçalves, Michelle Carlota | Silva, Vanessa Riani Olmi | Ramos, Alcinéia Lemos de Souza | Ramos, Eduardo Mendes
The study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi‐like material (0%, 30%, and 60% TSL) or mechanically deboned turkey meat (30% MDTM) on the physicochemical and sensory properties of a low‐fat ready‐to‐eat (RTE) restructured broiler breast. Replacement by MDTM and TSL reduced the protein content and L* values and increased the calcium content, hardness, chewiness, and springiness values. The RTE with MDTM was redder (lower h values) and had higher fat content and lipid oxidation. Replacement with 60% TSL increased moisture, sodium content, syneresis, and hue angle (h°) values, and compromised the RTE sensory acceptance. Replacement with 30% TSL resulted in lesser changes, maintaining the light color and soft flavor characteristics of the broiler breast RTE. Therefore, 30% TSL can be used as a broiler breast replacer to develop poultry products with higher sensory characteristics. NOVELTY IMPACT STATEMENT: The present work focuses on the potential use of turkey surimi‐like material (TSL) as an alternative replacement of mechanically deboned turkey meat (MDTM) in cooked ready‐to‐eat (RTE) meat products since it is proteins concentrated with lower fat and heme pigments. Data show that the replacement of 30% MDTM by TSL did not alter the technological and sensory characteristics, maintaining the light color and soft flavor of the broiler breast RTE. Thus, TSL could be a potential raw material for the meat processing industry to produce high‐quality RTE products without sacrificing its microbiological and technological traits.
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