Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

• DOI: 10.1111/jfpp.13929
• Publication Date: 2019-03-28T08:32:34Z
• Authors: Armando Abel Mass...; Robledo de Almeid...; Paulo Rogério Fontes; Susuana Asaam; Maria Emília de S...; Alcinéia de Lemos...; Eduardo Mendes Ramos
• Keywords: Sodium bicarbonate; Bicarbonate

The effects of washing solutions and number cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production surimi-like material (SLM) using water, sodium chloride, bicarbonate, potassium phosphate buffer. Yields vary from a low 30.98% with chloride solution to as high 37.33% bicarbonate. Chemical composition washed samples showed moisture content 75.46%–79.52%, fat at 5.87%–7.14%, protein 12.35%–15.36%, ash 0.81%–1.29%. Repeated washings resulted in reduce soluble proteins. Washing bicarbonate increased unwashed MDTM 60.76 mg/100 g 109.41 g, while water buffer decreased it 5.33 7.95 g. SLM had higher pH holding capacity, better changes color characteristics than other SLMs. This study demonstrates that provided desirable best technological quality. Practical applications is widely used by Brazilian industry products, which use up 60% product allowed. However, products light characteristics, such some cured cooked poultry, limited precisely because contains fats heme pigments. process one practical method produce resulting myofibrillar proteins concentration lower different multiple washes provide qualities species. Thus, determining optimal its important application less pigmentation. Due properties, all types potential replacer emulsified restructured emphasis obtained solution.