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Extraction of Pigments from Mechanically Deboned Turkey Meat
Author(s) -
HERNANDEZ A.,
BAKER R. C.,
HOTCHKISS J. H.
Publication year - 1986
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.1365-2621.1986.tb11186.x
Subject(s) - lightness , pigment , extraction (chemistry) , chemistry , food science , chicken breast , phosphate buffered saline , raw meat , chromatography , computer science , organic chemistry , computer vision
Several extraction procedures were tested to lighten the color and improve textural characteristics of mechanically deboned turkey meat. An extensive extraction of heme pigments was achieved when 0.04M phosphate buffer with a pH of 8.0 was used. Lightness of MDTM increased by 51. I%, redness decreased by 64.0%, and yellowness increased by 26.0% over untreated raw MDTM when measured objectively. Sensory analyses of cooked patties made from extracted MDTM from necks and ground turkey breast indicated that breast meat products could be formulated with 5–20% washed MDTM without significantly affecting overall sensory quality.