Turkey Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed

5.1 ABSTRACT A randomized complete block design with five treatments (100% pale, soft, and exudative (PSE), 100% PSE + 1.5% collagen (TC), 100% PSE + 0.30% kappa/iota carrageenan (CG), 100% PSE + 1.5% soy protein concentrate (SPC), and 100% normal) and six replications was utilized to test the effects of raw material, turkey collagen, soy protein concentrate, and carrageenan on protein functionality in the formulation of chunked and formed turkey breast. Addition of 1.5 % soy protein and 1.5 % turkey collagen both decreased (p<0.05) cooking and chilling loss and increased (p<0.005) the protein bind of chunked and formed treatments formulated with 100% PSE raw material. Purge loss was decreased (p<0.05) in PSE raw material when 1.5 % turkey collagen, 1.5 % soy protein concentrate, and 0.30 % kappa/iota carrageenan were utilized. Collagen decreased (p<0.05) expressible moisture and displayed similar (p>0.05) CIE L* values to that of normal treatments, respectively. This research reveals that inclusion of turkey collagen and soy protein concentrate has the potential to improve the value of turkey deli rolls manufactured from PSE and normal raw material through the improvement of water holding capacity, protein binding and color.