Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Powell, M. J.; Sebranek, Joseph G.; Prusa, Kenneth J.; Tarté, Rodrigo

doi:10.22175/mmb.12283

Cited by 4 publications

(2 citation statements)

References 28 publications

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“…Except for the benefits of improving meat product quality, citrus fibre also has positive effects on regulating intestinal functions and lowering cholesterol levels (Mehta et al ., 2013). Citrus fibre has shown a strong function with the addition in pork Bologna sausage, Longaniza de Pascua sausage, Turkish meatballs, and Deli‐Style Turkey breast (Fernandez‐Gines et al ., 2003; Gedikoğlu & Clarke, 2019; Zhao et al ., 2020; Powell et al ., 2021). However, few studies have focused on the working mechanism of CF and SPI conjugates in a simulated pork MP system, especially the improvement of gel performance under low‐sodium salt conditions.…”

Section: Introductionmentioning

confidence: 99%

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Shi

Zang

Wang

et al. 2022

Int J of Food Sci Tech

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Summary The aim of this study was to investigate the effect of the combination of citrus fibre (CF) and soy protein isolate (SPI) on pork myofibrillar protein (MP) gel properties under low‐sodium salt conditions during the heating process. The composite (with CF and SPI) and single (with 1% and 2% NaCl) MP gels properties were evaluated by colour, water holding capacity (WHC), gel strength, rheological properties, microstructure, secondary structure, and water state. The addition of 0.45% CF and 1.5% SPI significantly improved WHC and gel strength, as well as increased the values of G′ and G′′ (P < 0.05). The microstructure indicated that the CF/SPI could decrease the water channels and form a denser structure through filling effects, which was also proved by the fast T21 relaxation time. However, the addition of 0.9% CF and 3.0% SPI could inhibit the protein aggregation and disrupt the stable and homogeneous structure. The analysis of the secondary structure showed that the CF/SPI resulted in a lower α‐helix content and a higher β‐sheet content compared with MP gels. This study may provide some guidance for the use of CF/SPI to improve MP gel properties in low‐salt meat products.

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Section: Introductionmentioning

confidence: 99%

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Shi

Zang

Wang

et al. 2022

Int J of Food Sci Tech

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“…Beneficial effects of marination on meat texture include juicier meat and reduction of water loss during cooking [ 26 ]. In a study [ 27 ] moistness in oven-roasted turkey breast with 0.50% CF was found to be significantly lower than control treatments. Consumer panelists also found no difference (p = 0.15) among treatments for color likeness in marinated inside beef skirt.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Howard¹,

Runyan²,

Poe³

et al. 2024

Anim Biosci

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Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt steaks (transversus abdominis) A c c e p t e d A r t i c l eObjective: This research was conducted to evaluate the effects of citrus fiber (CF) as a natural alternative to sodium tripolyphosphate (STPP) in marinated broiler boneless chicken breast and inside beef skirt steak on overall retention rate, shear force, and consumer sensory attributes.Methods: Five different marinade formulations were targeted to include 0.9% salt, either 0.25% or 0.50% STPP or CF and water on a finished product basis. Water and salt only were considered the negative control (CON). Chicken breasts (n = 14) and inside beef skirt steaks (n = 14) were randomly assigned to a treatment, raw weights recorded and then placed in a vacuum tumbler. Marinated weights were recorded, individually packed, and randomly assigned to either retail display for 10-day retention rate, shear force analysis, cook loss, or consumer sensory panel.Results: Pickup percentage, and overall retention was similar among treatments for chicken breast and beefinside beef skirt. Citrus fiber treatments resulted in higher cooking loss compared to the CON in chicken breast; though, CF050 resulted in similar cooking loss compared to STPP025 in inside beef skirt steaks. No differences were found in sensory attributes for chicken breast, however, WBSF data showed CF025 was tougher than CF050, STPP050, and CON. Inside Bbeef skirt steaks with CF050 were least liked overall by the consumer panel. Conclusion:Citrus fiber included in marinades at a lower percentage rate can produce similar texture characteristics, and sensory properties compared with those marinated with sodium tripolyphosphate.

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Evaluation of microbiological quality of cooked or smoked turkey breast using Multispectral Imaging (MSI)

Govari,

Gounadaki,

Skandamis

2025

Food Control

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Effect of Citrus Fiber Addition on Quality Attributes of Fully Cooked Deli-Style Turkey Breast

Cited by 4 publications

References 28 publications

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Effects of citrus fibre and soybean protein isolate on heat‐induced pork myofibrillar protein gel properties under low‐sodium salt conditions

Evaluation of citrus fiber as a natural alternative to sodium tripolyphosphate in marinated boneless broiler chicken breast and inside beef skirt (transversus abdominis)

Evaluation of microbiological quality of cooked or smoked turkey breast using Multispectral Imaging (MSI)

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