Evaluation of poultry protein isolate as a food ingredient: Physicochemical characteristics of low-fat turkey bologna

Abstract

Evaluation of poultry protein isolate (PPI) as a food ingredient was carried out by substituting nonmeat ingredients such as soy protein isolate (SPI) or meat protein in turkey bologna. Two concentrations (1.5 and 2% dry weight basis) of PPI prepared from mechanically separated turkey meat were used in this study. Two control samples were prepared with 11 and 13% meat protein, respectively. Physicochemical characteristics of turkey bologna containing PPI were compared with those of control and SPI-containing samples. Batter strength was higher for 2% PPI and 13% meat protein control samples (control-2) compared with all other treatments. Cooking yield of the 11% meat protein control was significantly (P < 0.05) less compared with other treatments. However, there was no significant difference in the expressible moisture or purge loss among all the treatments. Control-2 showed lower L* values and was more reddish during refrigerated storage. Addition of protein isolates caused a significant increase (b* value varied between 11.48 and 12.52) in yellowness of products. Turkey bologna with added protein isolates showed significantly lower lipid oxidation as indicated by induced TBA reactive substance analysis. Results from this study suggest that SPI or meat protein could be replaced by PPI without negatively affecting product characteristics as evident from cooking yield and purge loss values.

Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming

“…e major cause of spoilage in restructured meat products is due to oxidative rancidity that may be accelerated by the presence of oxygen, increasing unsaturation, salts, and compositional changes due to the addition of nonmeat ingredients [33,53]. e extent of lipid oxidation was relatively high at day 0 (1.38 mg/MDA/kg of meat) in contrast to the threshold value of 1 mg/MDA/kg for perceived rancidity [29].…”

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts

“…Recently, Omana and others () reported that turkey bologna formulated with fresh PPI was less susceptible to lipid oxidation compared to salt, phosphate, and SPI. Their finding was not in agreement with the present result, probably due to the fact that in this study, the PPI was spray‐dried before use.…”

“…The preparation of PPI was achieved in large scale from mechanically separated turkey meat (MSTM) using the pH‐shift technology following the protocol described by Hrynets and others () and Omana and others (). Extracted PPIs were spray‐dried (PSD 55 spray dryer, APV Anhydro AS, Copenhagen, Denmark) using inlet and outlet temperatures of 160 and 70 °C, respectively.…”

“…The WHC of the cooked samples, measured by the EM, was determined according to the method described by Omana and others (). A known quantity of sample was placed on a preweighed filter paper (Whatman nr 1, Whatman International Ltd., Maidstone, U.K.) and positioned between 2 glass plates.…”

“…This technology adds value to MSPM and generates highly valuable PPI. Omana and others (, b) reported that PPI could potentially substitute SPI in turkey bologna. PPI also offers the advantage of being a meat‐derived protein ingredient.…”