Effects of Using Mechanically Deboned Meat from Broiler Breast Frames and Isolated Soy Protein on Objective and Sensory Characteristics of Poultry Rolls

Abstract Six poultry rolls were prepared to evaluate effect of mechanically deboned meat (MDM) from broiler frames (ribs and back) and isolated soy protein (ISP) on quality. MDM and hand-deboned broiler breast meat (HDBM) for each roll were mixed with appropriate emulsion bases containing 0 or 2% ISP for 5 min, stuffed into fibrous casings, and cooked in a smokehouse. The following characteristics were measured: cooked yield, color (objective, subjective), and texture (Texture Profile Analysis). Rolls containing ISP exhibited significantly higher cooked yield than rolls without ISP. Rolls containing ISP and 10 or 20% MDM exhibited higher cooked yield than rolls with ISP and 0% MDM. As level of MDM increased from 0 to 20% the rolls became darker, redder, and more yellow, as determined by objective color measurements. Color attributes of saturation and hue significantly decreased as MDM level increased, and total color difference values increased as level of MDM increased. Sensory data (untrained sight panel) confirmed that rolls became significantly darker as MDM level increased. The objective and sensory textural attributes of hardness, cohesiveness, and chewiness decreased as level of MDM increased. Positive significant correlation coefficients between objective and sensory data for hardness and chewiness indicate agreement between the Instron and panel.