Effect of Textured Vegetable Protein and Skin Content on Cooked Turkey Roll
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
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A three by five factorial experiment was devised whereby three levels of skin 0, 6 and 12, and five levels of textured vegetable protein 0, 5, 10, 15 and 20 were incorporated into cooked, boneless, turkey rolls. Fifteen treatment mixtures consisting of cubed turkey meat, light dark, 6040 ground skin, and textured vegetable protein were manufactured. An additive consisting of 1.5 NaCl and 0.5 sodium tripolyphosphate was added to each treatment as a binder. Increasing amounts of textured vegetable protein and skin resulted in significantly lower shear, sensory, moisture, and Hunter Color L values. Increased Hunter Color b values resulted from increased amounts of textured vegetable protein significantly reduced cooking loss.
- Food, Food Service and Nutrition