Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

• Published in: Journal of food processing and preservation 2019-05, Vol.43 (5), p.e13929-n/a
• Main Authors: Massingue, Armando Abel, Torres Filho, Robledo de Almeida, Fontes, Paulo Rogério, Asaam, Susuana, Gomes, Maria Emília de Sousa, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.13929

The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi‐like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.