Premium
Quality Characteristics of Hydrocolloid‐added Oven‐Roasted Turkey Breasts
Author(s) -
BATER BILIG,
DESCAMPS OLIVIER,
MAURER ARTHUR J.
Publication year - 1992
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.1365-2621.1992.tb11265.x
Subject(s) - brine , food science , carrageenan , chemistry , starch , corn starch , organic chemistry
Oven‐roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of κ‐carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72°C, and then cooled to 4°C. Incorporation of 0.5%κ‐carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine‐added products were rated acceptable by a sensory panel.