Restructuring of Mechanically Deboned Chicken and Nonmeat Binders in a Twin‐screw Extruder

A twin‐screw cooking extruder was used to restructure mechanically deboned chicken (MDC) in combination with three nonmeat binders, corn starch (CS), soy protein isolate (SPI) and wheat gluten (WG), at concentrations of 10–30%. Extrudates were evaluated by apparent tensile stress (ATS), Warner Bratzler shear stress (WBSS), proximate composition and reheat yield. SPI and WG were less effective than starch for increasing the ATS and WBSS of extruded MDC. The effects of die temperatures between 71–115°C on chemical and textural properties of extrudates containing 10% and 15% starch were investigated. The ATS and WBSS increased as a function of temperature up to 104°C. Fat content and lipid oxidation decreased as extrusion temperatures increased.