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QUALITY AND STORAGE STABILITY OF FRANKFURTERS CONTAINING 15% MECHANICALLY DEBONDED TURKEY MEAT
Author(s) -
FRONING G. W.,
ARNOLD R. G.,
MANDIGO R. W.,
NETH C. E.,
HARTUNG T. E.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb03324.x
Subject(s) - food science , flavor , chemistry , emulsion , red meat , biochemistry
SUMMARY –Fresh and frozen stored mechanically deboned turkey meat was incorporated into frankfurters at the 15% level and compard to red meat frankfurters. Mechanically deboned turkey meat exhibited higher emulsifying capacity than beef but lower than pork on a protein basis. This trend for emulsifying capacity was reversed when reported on a total meat basis. Emulsion stability was not essentially affected by the addition of 15% mechanically deboned turkey meat in red meat frankfurters. Differences flavor tests, preference flavor tests, and TBA values indicated that frankfurters containing 15% mechanically deboned turkey meat were comparable to all red meat frankfurters in flavor stability if fresh deboned poultry meat is used. The use of mechanically deboned poultry meat, which had undergone 90 days of frozen storage, resulted in a significantly inferior product as indicated by flavor evaluation and TBA values. Color evaluation showed slight color fading of all frankfurter treatments during storage. Microbial loads in the three frankfurther treatments showed some increased in total counts during refrigerated storage.