ABSTRACT
A randomized complete block design with five treatments (100% pale, soft, and exudative-like (PSE-like), 100% PSE-like+1.5% collagen, 100% PSE-like+0.30% κ-/ι-carrageenan, 100% PSE-like+1.5% soy protein concentrate, and 100% Normal) and six replications was utilized to test the effects of meat raw material, turkey collagen (TC), soy protein concentrate (SPC), and carrageenan (CG) on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5% SPC and 1.5% TC both decreased (P<0.05) cooking loss and increased (P<0.005) the protein bind of treatments formulated with 100% PSE-like raw material. Purge loss decreased (P<0.05) in PSE-like raw material when 1.5% TC, 1.5% SPC, or 0.30% CG were utilized, and no differences (P>0.05) existed in consumer acceptability among treatments. This research demonstrates the potential to increase the water holding capacity and improve the texture of deli rolls from PSE-like raw material through the incorporation of collagen, soy protein, or carrageenan.
