Quality of Patties Containing Mechanically Deboned Broiler Meat, Hand Deboned Fowl Meat and Two Levels of Structured Protein Fiber

Structured soy protein fibers (SPF) at 8 and 16% levels were incorporated into two poultry patty formulations containing mechanically deboned broiler meat (MDBM) and hand deboned fowl meat (HDFM). A third formula composed of MDBM and HDFM with no SPF served as a control. The soy product was a flesh-like fiber structured from soy isolate. Ingredients were mixed, ground and stuffed into casings. Products were tempered to —3°C, sliced and stored at —40° C. for up to eight weeks. Quality characteristics measured were color (Hunter Color and Color Difference Meter), texture (Instron), and cook loss. A 12-member trained panel characterized the products by Quantitative Descriptive Analysis (QDA). Frozen and heated patties exhibited a darker (lower l value) and redder (higher aL value) appearance as level of SPF decreased. Texture, as measured by force to shear a 2.5 cm. slice, increased from 2.10 to 2.57 kg. as level of SPF increased from 0 to 16%. Cook losses, evaporative and drip, were greatest in patties with 0% SPF (36.11%) and least in patties with 16% SPF (30.32%). Panelists characterized the patties with 0% SPF as more chewy and elastic, coarser in particle size and shape, and more moist than the other products. Patties with 0 and 8% SPF ranked highest for overall impression, scoring 37.6 and 37.0 respectively on a 0—60 QDA scale.