| The objectives of this research were (1) to determine the effect of sodium diacetate (NaD) and/or sodium lactate (NaL) on the total psychrotrophic microflora, and (2) to ascertain the effects of sodium diacetate and/or sodium lactate treatments on sensory, chemical and physical characteristics of the restructured turkey steaks processed with the FibrimexRTM binding system. The restructured turkey breasts were treated with either 1.5% NaL, 2.0% NaL, 1.5% NaL +0.1% NaD, 2.0% NaL +0.1% NaD, 0.1% NaD, or control. All sample treatments were stored at --30°C for 0, 1, 2, and 3 months. At each storage period, the restructured turkey breasts were sliced into 1 cm thick steaks, and evaluated for psychrotrophic counts, water activity, surface pH, binding integrity score, binding score, juiciness, flavor intensity, off-flavor, binding strength, proximate composition, and 2-thiobarbituric acid test (TBA).; Sodium diacetate when used alone at 0.1% level or when used in combination with either 1.5% or 2.0% NaL significantly (P < 0.05) reduced the growth of psychrotrophic microflora, and extended the shelf life of the restructured turkey steaks when compared with control and steaks treated with 1.5% or 2.0% NaL. Sodium lactate and NaD when used together resulted in a synergistic effect.; Even though steaks treated with NaD and/or NaL had lower binding strength (P < 0.05), the FibrimexRTM binding system was able to hold the meat pieces together without falling apart when handled. There were no significant differences (P > 0.05) for cooking yield, fat, moisture, protein, and juiciness among the treatments. Ash content was higher for steaks with NaL (P < 0.05). At months 1, 2, and 3, steaks formulated with either NaL or combined with NaD had lower thaw loss than control or steaks formulated with NaD (P < 0.05). The TBA values for all steaks formulated with NaD and/or NaL were higher than control (P < 0.05). In conclusion, NaD and/or NaL can be used with FibrimexRTM in restructured turkey steaks. |
