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Quality Characteristics of Restructured Turkey Meat with Variable Alginate/Calcium‐Lactate Ratios
Author(s) -
ENSOR S.A.,
ERNST E.A.,
SOFOS J.N.,
SCHMIDT G.R.
Publication year - 1989
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.1365-2621.1989.tb04650.x
Subject(s) - food science , chemistry , sodium alginate , flavor , calcium , sodium lactate , aroma , raw material , sodium , organic chemistry
Restructured ground turkey and turkey breast meat patties, formulated with combinations of 0–1.0% sodium alginate, 0–0.1875% calcium carbonate and 0–0.6% lactate, were compared to a no additive control. The ratio of sodium alginate to calcium carbonate was held constant at 5.3 to 1. Optimal sensory and instrumental raw and cooked product bind was achieved with combinations of 0.4–1.0% sodium alginate, 0.0750–0.1875% calcium carbonate and 0.6% lactate. All restructured products with the algin/calcium binder had higher ( p <0.05) cook yields than the no additive control. Sensory aroma, flavor and juiciness of cooked products were not different ( p >0.05) between treatments.