Effect of Sodium Tripolyphosphate (STPP) to Physicochemical and Sensory Characteristics of Turkey Nuggets Derived from White and Dark Turkey Meats

S. Surjoseputro, P. S. Naryanto, M. Fatoni
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Abstract

Turkey meat is a well-known foodstuff and source of protein in the United States, while in Indonesia turkey meat has not yet optimally processed as a foodstuff. The advantages of turkey meat are: has low calorie, high protein than other poultry meats, and good source of vitamin and mineral. Contrary to chicken meat, turkey meat has low fat content and high collagen, and therefore makes the meat very tough. This research was using two kinds of meat, the white meat (the breast) and the dark meat (the leg) for nuggets. These two parts have different characteristics, physically as well as chemically. This research was designed in a Nested Randomized Design where STPP were subjected to each part of turkey meat in four levels, 0.0, 0.2, 0.4 and 6.0%, respectively. The objective of this research was to find the most effectiveness of STPP and the most acceptable turkey nuggets. The results of this research were that STPP 0.6% was the best choice for white meat and STPP 0.4% was the best choice of dark meat.
三聚磷酸钠(STPP)对白色和黑色火鸡肉鸡块理化和感官特性的影响
在美国,火鸡肉是一种众所周知的食品和蛋白质来源,而在印度尼西亚,火鸡肉尚未作为食品进行最佳加工。火鸡肉的优点是:热量低,蛋白质比其他禽肉高,维生素和矿物质的良好来源。与鸡肉相反,火鸡肉脂肪含量低,胶原蛋白含量高,因此肉非常坚韧。这项研究使用了两种肉,白肉(胸部)和黑肉(腿)来做鸡块。这两部分在物理上和化学上都有不同的特性。本研究采用巢式随机设计,将火鸡肉各部位的STPP分别设为0.0、0.2、0.4和6.0% 4个水平。本研究的目的是找到最有效的STPP和最可接受的火鸡块。本研究结果表明:STPP 0.6%为白肉的最佳选择,STPP 0.4%为黑肉的最佳选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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