title: Cold-batter mincing of hot-boned and crust-frozen air-chilled turkey breast allows for reduced sodium content in protein gels.
abstract: The purpose of this research was to evaluate sodium reduction in the protein gels that were prepared with turkey breasts after hot boning (HB), quarter (¼) sectioning, crust-frozen air-chilling (CFAC), and cold temperature mincing. For each of 4 replications, 36 turkeys were slaughtered and eviscerated. One-half of the carcasses were randomly assigned to water immersion chilling for chill boning (CB), whereas the remaining carcasses were immediately HB and quarter-sectioned/crust-frozen air-chilled (HB-¼CFAC) in a freezing room (-12°C, 1.0 m/s). After deboning, CB fillets were conventionally minced, whereas HB-¼CFAC fillets were cold minced up to 27 min with 1 or 2% salt. From the beginning of mincing, the batter temperatures of HB-¼CFAC were lower (P < 0.05) than those of CB batters up to 12 and 21 min for 2 and 1% salts, respectively. Upon mincing, the batter pH of the HB-¼CFAC (P < 0.05) rapidly decreased and was not different (P > 0.05) from the pH of CB batters, except for the 1% salt HB-¼CFAC batter after 15 min of mincing. The pattern of pH was not changed when the batters were stored overnight. The protein of 2% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets at 9, 12, 18, and 24 min. Similarly, the protein of 1% salt HB-¼CFAC fillets was more extractable (P < 0.05) than that of CB fillets from 12 min. Stress values of 2% salt HB-¼CFAC gels were higher (P < 0.05) than those of 1 and 2% salt CB gels, with intermediate values for 1% salt HB-¼CFAC gels. In the scanning electron microscope image, prerigor batter appears to have more open space, less protein aggregation, and more protein-coated fat particles than those of postrigor batters. Based on these results, the combination of HB-¼CFAC and cold-batter-mincing technologies appear to improve protein functionality and sodium reduction capacity.
authors.affiliation: Department of Animal Science, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824.
authors.forename: H C
authors.initials: HC
authors.lastname: Lee
authors.affiliation: Department of Food Science and Human Nutrition, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824.
authors.forename: M
authors.initials: M
authors.lastname: Medellin-Lopez
authors.affiliation: Department of Food Science and Human Nutrition, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824.
authors.forename: P
authors.initials: P
authors.lastname: Singh
authors.affiliation: Department of Food Science and Human Nutrition, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824.
authors.forename: T
authors.initials: T
authors.lastname: Sansawat
authors.affiliation: Department of Animal Science, and Functional Foods Research Institute, Chonnam National University, Gwangju, 500-757, South Korea.
authors.forename: K B
authors.initials: KB
authors.lastname: Chin
authors.affiliation: Department of Animal Science, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824 Department of Food Science and Human Nutrition, College of Agriculture and Natural Resources, Michigan State University, East Lansing 48824 kangi@msu.edu.
authors.forename: I
authors.initials: I
authors.lastname: Kang
mesh_terms: D000818:Animals; D003080:Cold Temperature; D003296:Cooking; D063427:Food Quality; D005615:Freezing; D005782:Gels / Q000032:analysis; D006358:Hot Temperature; D008297:Male; D008460:Meat / Q000592:standards*; D008462:Meat-Packing Industry / Q000379:methods*; D011897:Random Allocation; D012964:Sodium / Q000032:analysis*; D014422:Turkeys
chemical_list: D005782:Gels; D012964:Sodium
keywords: cold mincing; crust freezing; hot boning; protein functionality; sodium reduction