Effect of Washing and Adding Spray-Dried Egg White to Mechanically Deboned Chicken Meat on the Quality of Cooked Gels

Mechanically deboned chicken meat (MDCM) was washed using a two-step washing regimen, which yielded a reduced-fat and light-colored meat. Spray-dried egg white (SDEW) was added to unwashed and washed MDCM at four levels [.0%, 2.5%, 5.0%, 7.5% (wt/wt)], then cooked. Cooked gels were analyzed for cook yield (CY), proximate composition, reflectance color, and texture (gel torsion). The CY was significantly lower for washed versus unwashed gels. Adding SDEW significantly increased CY in MDCM gels. Moisture was significantly higher in washed than unwashed gels. Moisture was reduced and protein was increased by adding SDEW to the gels at the higher levels. Washed MDCM gels were significantly lighter in color (higher L*) and less red (lower a*) than unwashed gels at all levels of added SDEW. Values of L* and a* are those specified by the International Commission on Illumination. Less apparent but significant lightening effects were observed due to the addition of SDEW. Washed MDCM gels were stronger (higher stress) and in most cases more deformable (higher strain) than unwashed gels. Small increases in gel strength were observed at the highest levels of added SDEW. Strain significantly decreased at the 7.5% SDEW level in both washed and unwashed gels.