Effect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMassingue, Armando Abel-
Autor(es): dc.creatorPaula, Marielle Maria de Oliveira-
Autor(es): dc.creatorHaddad, Gabriela de Barros Silva-
Autor(es): dc.creatorGonçalves, Michelle Carlota-
Autor(es): dc.creatorSilva, Vanessa Riani Olmi-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorRamos, Alcinéia Lemos de Souza-
Data de aceite: dc.date.accessioned2026-02-09T11:45:12Z-
Data de disponibilização: dc.date.available2026-02-09T11:45:12Z-
Data de envio: dc.date.issued2022-07-25-
Data de envio: dc.date.issued2022-07-25-
Data de envio: dc.date.issued2022-03-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50719-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/jfpp.16524-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1146690-
Descrição: dc.descriptionThe study evaluated the effects of the partial replacement of broiler breast meat (BBM) by turkey surimi-like material (0%, 30%, and 60% TSL) or mechanically deboned turkey meat (30% MDTM) on the physicochemical and sensory properties of a low-fat ready-to-eat (RTE) restructured broiler breast. Replacement by MDTM and TSL reduced the protein content and L* values and increased the calcium content, hardness, chewiness, and springiness values. The RTE with MDTM was redder (lower h values) and had higher fat content and lipid oxidation. Replacement with 60% TSL increased moisture, sodium content, syneresis, and hue angle (h°) values, and compromised the RTE sensory acceptance. Replacement with 30% TSL resulted in lesser changes, maintaining the light color and soft flavor characteristics of the broiler breast RTE. Therefore, 30% TSL can be used as a broiler breast replacer to develop poultry products with higher sensory characteristics. Novelty impact statement: The present work focuses on the potential use of turkey surimi-like material (TSL) as an alternative replacement of mechanically deboned turkey meat (MDTM) in cooked ready-to-eat (RTE) meat products since it is proteins concentrated with lower fat and heme pigments. Data show that the replacement of 30% MDTM by TSL did not alter the technological and sensory characteristics, maintaining the light color and soft flavor of the broiler breast RTE. Thus, TSL could be a potential raw material for the meat processing industry to produce high-quality RTE products without sacrificing its microbiological and technological traits.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley Periodicals LLC. / Institute of Food Science & Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectMechanically deboned turkey meat-
Palavras-chave: dc.subjectTurkey surimi-like material-
Palavras-chave: dc.subjectRestructured broiler breast-
Palavras-chave: dc.subjectSensory evaluation-
Palavras-chave: dc.subjectCarne mecanicamente separada-
Palavras-chave: dc.subjectProduto tipo-surimi-
Palavras-chave: dc.subjectEmbutido de peito de frango-
Palavras-chave: dc.subjectPerfil de textura e cor-
Palavras-chave: dc.subjectAvaliação sensorial-
Título: dc.titleEffect of incorporating surimi-like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready-to-eat broiler breast meat-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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