Effects of Psyllium Husk Powder on a Cold-Set Restructured Ground Turkey Product

T.L. Harper; A.D. Clarke

Effects of Psyllium Husk Powder on a Cold-Set Restructured Ground Turkey Product

In: 63rd International Congress of Meat Science and Technology

Authors:

T.L. Harper

T.L. Harper Food Science Program, University of Missouri, Columbia, Missouri, 65211, USA; clarkea@missouri.edu

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A.D. Clarke

A.D. Clarke Food Science Program, University of Missouri, Columbia, Missouri, 65211, USA; clarkea@missouri.edu

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Type:: Chapter

Pages:: 718–719

DOI:: https://doi.org/10.3920/9789086868605_322

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The objectives of this study were to determine the effects of 0, 0.6, 1.0, and 1.5% psyllium husk powder in a restructured turkey product. The aim was to determine if this fiber affected the function of an alginate binding system regarding cook yield, pH, texture, water activity, moisture percentage, and water holding capacity. Samples were prepared at 23 °C and given a 24-h period to set in a 4 °C refrigerator. Samples were then cooked to an internal temperature of 72 °C via water bath. It was observed that as the concentration of fiber increased, the binding strength decreased and water holding capacity increased (P<0.05). No significant differences (P>0.05) were observed for water activity and pH values. Both 1.0 and 1.5% treatments had the highest (P<0.05) cook yield and moisture percentage values. Overall, adding fiber into a restructured system can add desirable nutritional and yield characteristics, but cohesion of the product is diminished. Further research is needed to confirm sensory acceptance of the product.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effects of Psyllium Husk Powder on a Cold-Set Restructured Ground Turkey Product

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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