Texture profile of surimi-like material from mechanically deboned turkey meat

Detalhes bibliográficos
Autor(a) principal: Massingue,Armando Abel
Data de Publicação: 2021
Outros Autores: Paula,Mariele Maria de Oliveira, Rocha,Ana Paula, Haddad,Gabriela de Barros Silva, Carmo,Eloá Lourenço do, Ramos,Alcinéia de Lemos Souza, Ramos,Eduardo Mendes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408
Resumo: Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.
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spelling Texture profile of surimi-like material from mechanically deboned turkey meatProtein concentrateThermal gelationCIE ColorScanning electron microscopyWashing cyclesWashing solutionsAbstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.Instituto de Tecnologia de Alimentos - ITAL2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408Brazilian Journal of Food Technology v.24 2021reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.34519info:eu-repo/semantics/openAccessMassingue,Armando AbelPaula,Mariele Maria de OliveiraRocha,Ana PaulaHaddad,Gabriela de Barros SilvaCarmo,Eloá Lourenço doRamos,Alcinéia de Lemos SouzaRamos,Eduardo Mendeseng2021-04-23T00:00:00Zoai:scielo:S1981-67232021000100408Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2021-04-23T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Texture profile of surimi-like material from mechanically deboned turkey meat
title Texture profile of surimi-like material from mechanically deboned turkey meat
spellingShingle Texture profile of surimi-like material from mechanically deboned turkey meat
Massingue,Armando Abel
Protein concentrate
Thermal gelation
CIE Color
Scanning electron microscopy
Washing cycles
Washing solutions
title_short Texture profile of surimi-like material from mechanically deboned turkey meat
title_full Texture profile of surimi-like material from mechanically deboned turkey meat
title_fullStr Texture profile of surimi-like material from mechanically deboned turkey meat
title_full_unstemmed Texture profile of surimi-like material from mechanically deboned turkey meat
title_sort Texture profile of surimi-like material from mechanically deboned turkey meat
author Massingue,Armando Abel
author_facet Massingue,Armando Abel
Paula,Mariele Maria de Oliveira
Rocha,Ana Paula
Haddad,Gabriela de Barros Silva
Carmo,Eloá Lourenço do
Ramos,Alcinéia de Lemos Souza
Ramos,Eduardo Mendes
author_role author
author2 Paula,Mariele Maria de Oliveira
Rocha,Ana Paula
Haddad,Gabriela de Barros Silva
Carmo,Eloá Lourenço do
Ramos,Alcinéia de Lemos Souza
Ramos,Eduardo Mendes
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Massingue,Armando Abel
Paula,Mariele Maria de Oliveira
Rocha,Ana Paula
Haddad,Gabriela de Barros Silva
Carmo,Eloá Lourenço do
Ramos,Alcinéia de Lemos Souza
Ramos,Eduardo Mendes
dc.subject.por.fl_str_mv Protein concentrate
Thermal gelation
CIE Color
Scanning electron microscopy
Washing cycles
Washing solutions
topic Protein concentrate
Thermal gelation
CIE Color
Scanning electron microscopy
Washing cycles
Washing solutions
description Abstract The study aimed to evaluate the textural properties of turkey surimi-like (TSL) gels from mechanically deboned turkey meat (MDTM) by washing procedures. The effects of water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer washing solutions, cycles, and salt addition were investigated. Sodium bicarbonate washing solution produced lightened and whitened cooked gels. Addition of salt reduced (p < 0.05) cooking loss and increased (p < 0.05) hardness and chewiness. TSL gels from sodium bicarbonate had the lowest (p < 0.05) cooking loss and hardness, and increased (p < 0.05) adhesiveness after two washing cycles. Scanning electron micrographs showed fine-stranded gel structures formed at low ionic strength and coarsely aggregated gel structures at high ionic strength. Salt addition improved the TSL gelling properties. Two washing cycles of MDTM with sodium bicarbonate solution generate high-quality colorless gels of TSL with proper textural properties and could be suggested as an alternative meat source in the manufacturing of surimi-based foodstuffs.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232021000100408
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1981-6723.34519
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.24 2021
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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