INFLUENCE OF WASH SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SURIMIC-LIKE TURKEY MEAT MATERIAL

Authors

  • Lyudmila Peshuk Національний університет харчових технологій, м. Київ, Україна
  • Oleg Galenko Національний університет харчових технологій, м. Київ, Україна
  • Svitlana Schuler Національний університет харчових технологій, м. Київ, Україна
  • Vadym Bezpalko Національний університет харчових технологій, м. Київ, Україна

DOI:

https://doi.org/10.31073/foodresources2019-13-14

Keywords:

mechanical turkey meat, flushing liquids, surimi-like material

Abstract

The effect of washing solutions on meat of mechanical boning (MMB) of turkey was evaluated for the production of surimi-like material using solutions of succinic and lactic acid. Wash solutions with different pH media, such as succinic acid (pH 5.9) and lactic acid (pH 5.8), were used in the studies. Inorganic phosphoric acid was found to be the strongest ionization constants, with tartaric, then citric, malic, lactic and succinic acids. The weakest is acetic acid. A study of the chemical composition of the washed samples found that the moisture content at the end of the study was 87.6% –92.7%, fat 1.04% –3.2%, protein 17.4–18.2%, ash 0.079–0.086% . Repeated washes resulted in a decrease in soluble protein content, which is undesirable. The number of washes significantly influenced the increase in moisture content and the reduction of fat content. The moisture content increased from 65.0% (P <0.05) for unwashed masses to 69.3–74.1% after the second wash and to 76.2–79.7% after the third wash. Developed surimi-like material may have a moisture content in the range of 73 to 80%, but 78% moisture content is technologically best. In the experimental studies of MMB turkey it was found that the best indicators are minced, washed with succinic acid with a concentration of 0.3%, at an ambient temperature of 15°С, the ratio of MMB turkey to a solution of acid 1: 4, the mixing time – 20 min and the duration of centrifugation – 20 min. As a result of washing, the stuffing is identical in appearance to the white meat of the bird, which is explained by the increase in light and the attenuation of the red hue. Washing meat three times was enough to effectively remove fat, maintain a stable protein content and achieve high values of functional and texture properties. The washed antimony-like material with succinic acid had a higher pH and moisture retention capacity, and showed better color changes than unwashed MMB turkey and other surimi-like materials. This study demonstrates that succinic acid solution provides the desired surimi-like material with the best technological quality and low fat content

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References

https://doi.org/10.31073/foodresources2019-13-14

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Published

2019-12-25

How to Cite

Peshuk, L., Galenko, O., Schuler, S., & Bezpalko, V. (2019). INFLUENCE OF WASH SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICOCHEMICAL PROPERTIES OF SURIMIC-LIKE TURKEY MEAT MATERIAL. FOOD RESOURCES, 7(13), 139–146. https://doi.org/10.31073/foodresources2019-13-14

Issue

Vol. 7 No. 13 (2019): Food Resources

Section

Технічні науки

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