Texture Profile Analysis of Patties Made from Mixed and Flake-Cut Mechanically Deboned Poultry Meat

The effect of flake-cutting on the texture of mechanically deboned poultry meat patties was evaluated by texture profile analysis. Mechanically deboned poultry meat with skin (MDPM) was flake-cut and then mixed with salt and seasoning for 5 min; structured protein fiber (SPF) was added as either 15 or 25% of the patty formulation. A reference or mixed sample containing 15% SPF was prepared without flake-cutting. The Instron Universal Testing Machine was used to objectively measure the textural properties of hardness, springiness, cohesiveness, and chewiness. A six-member trained panel also evaluated the same texture properties plus juiciness using a seven-point intensity scale. Objectively, flake-cut patties were more springy than mixed patties when SPF level was equal (15%). Flake-cut patties with 25% SPF were significantly harder and more chewy than either the flaked or mixed patties with 15% SPF. Sensorially, both flake-cut patties were more springy and cohesive than the mixed product. Positive significant correlation coefficients between objective and sensory measures of hardness, springiness, and chewiness indicated that the Instron and sensory panel were in good agreement. Those parameters as measured by the Instrom and sensory panel changed at about the same rate and in the same direction depending on effects of flake-cutting or level of SPF.