Cooked, Boneless Turkey Rolls: The Effect of Ground Skin and Frozen Storage on Quality and Acceptance

Abstract

A 1-yr storage study was conducted on cooked, boneless, turkey rolls with three levels of emulsified skin (0, 6 and 12%) incorporated into rolls with a 60:40 ratio of light to dark turkey meet. Sodium tripolyphosphate (0.5%, wt/ wt) and salt 1.5% (wt/wt) were added as binding agents. Turkey rolls were stored at -17C and evaluated at 0, 1, 2, 3, 6, 9 and 12 months. Addition of 6% emulsified skin into the turkey rolls had no significant effect on sensory panel scores. With 12% emulsified skin, color and appearance were the only sensory panel scores to show a significant decrease in value; whereas, odor, flavor and texture continued to show no significant change.

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Document Details

Document Type
Technical Report
Publication Date
Aug 01, 1975
Accession Number
ADA016109

Entities

People

  • R. D. Culler
  • S. R. Drake

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Animals
  • Birds
  • Classification
  • Food
  • Frozen Foods
  • Hot Water
  • Mathematics
  • Moisture
  • Observation
  • Probability
  • Security
  • Standards
  • Test And Evaluation
  • Water

Readers

  • Gender and Food Studies
  • Mathematics or Statistics
  • Reinforced Composite Materials