Research Article

Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast

Authors
  • A. L. Uhlenkott (University of Idaho)
  • J. M. Lancaster (University of Idaho)
  • I. W. Riley (University of Idaho)
  • J. A. Nasados (University of Idaho)
  • M J. Colle (University of Idaho)
  • P. Bass (University of Idaho)

Abstract

ObjectivesThe objective of the study was to determine the functionality of potato starch by-product (PS) as a phosphate replacement in cooked turkey breasts for cook yield, subjective color, objective color, and consumer acceptability.Materials and MethodsFour inclusion levels of PS (0.2%, 0.5%, 0.7%, and 1%) were tested along with a negative control (no phosphate; NEG) and a positive control (sodium phosphate; POS). Frozen turkey breasts (NAMI #P2015; n = 36) were delivered to the University of Idaho Meat Science Laboratory, thawed for 10 d at 2°C, pumped with their respective treatment solutions to 110% of green weight, and placed in individual vacuum sealed cook-in bags. Turkey breasts were tumbled for 30 min, cooked to an internal temperature of 73.9°C, and chilled overnight at 2°C. On d 0, external color was measured on all turkey breasts, and a single breast from each treatment was randomly selected for initial internal color, cook loss, and consumer sensory panel. The remaining turkey breasts were displayed in a glass-fronted retail display case at 3°C for 21 d to simulate retail display. On d 21, the same analysis was conducted as 0 d. Continuous data were analyzed using MIXED procedure of the Statistical Analysis System (SAS Institute, Inc., Cary, NC) whereas binomial data were analyzed using the GLIMMIX procedure; significance was determined at P < 0.05.ResultsThe model was not significant (P = 0.19) with regard to cook yield percentage and therefore no mean comparisons were able to be made. External color on d 0 was not different (P > 0.05) between treatments. Internal yellowness was greater (P < 0.01) in breasts formulated with 1% PS than all other treatments, whereas redness was greater in POS and 0.7% PS breasts than all other treatments. Subjective color analysis indicated the greatest amount (P < 0.01) of two-toning on the cut surface was the 1% PS followed by the 0.7% PS with NEG and 0.2% PS having the least amount of two-toning. Consumer taste panel evaluations were not different between treatment for mean overall acceptance, juiciness, or tenderness. There were significant off-flavors observed between treatments (P < 0.001). The 0.7% PS had the most detectable off-flavor and was greater than all other treatments (P < 0.05). The NEG treatment had the least frequency of detectable off-flavors (P < 0.05). The 0.7% PS had the most frequency of detectable off-flavors with nearly 35% of the respondents reporting.ConclusionIn conclusion, PS could be an acceptable replacement for POS in cooked turkey breasts if used at levels that do not impart an off-flavor.

Keywords: consumer panel, turkey breast, color, cook loss

How to Cite:

Uhlenkott, A. L., Lancaster, J. M., Riley, I. W., Nasados, J. A., Colle, M. J. & Bass, P., (2019) “Using a Potato By-Product to Replace Phosphate in Enhanced Whole-Muscle Turkey Breast”, Meat and Muscle Biology 3(2). doi: https://doi.org/10.22175/mmb.10742

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Published on
01 Dec 2019
Peer Reviewed