Title page for ETD etd-09162005-180700


Type of Document Master's Thesis
Author Daigle, Scott Paul
Author's Email Address sdaigle@vt.edu
URN etd-09162005-180700
Title PSE Poultry Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed Deli Roll
Degree Master of Science
Department Food Science and Technology
Advisory Committee
Advisor Name Title
Marriott, Norman C. Committee Chair
Barbeau, William E. Committee Member
Schneider, Mark E. Committee Member
Wang, Hengjian Committee Member
Williams, Robert C. Committee Member
Keywords
  • PSE
  • poultry collagen
  • chunked and formed
Date of Defense 2005-09-08
Availability unrestricted
Abstract
Pale, soft, and exudative (PSE) poultry originates during rigor mortis when the muscle pH drops rapidly in high temperature carcasses. This condition results from antemortem stress and/or genetic material in the live animal. PSE poultry is pale in color, has low water-holding capacity, and forms products that are unappealing, dry, and unacceptable to consumers. Since value added products processed with PSE turkey meat display poor protein bind, color, and water retention, enhanced usability could add value to this low value raw material through locating a niche for PSE meat currently utilized in further processed products.

Experiment 1 consisted of four broiler breast treatments: 100% PSE, 100% PSE + 1.5% chicken collagen, 100% normal, and 100% normal + 1.5% chicken collagen to test the effects of raw material and chicken collagen. Incorporation of collagen improved (p<0.05) protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE broiler breast treatments.

Experiment 2 consisted of four turkey breast treatments: 100% PSE, 100% PSE + 1.5% turkey collagen, 100% normal, and 100% normal + 1.5% turkey collagen to test the effects of raw material and turkey collagen. Addition of turkey collagen improved (p<0.05) the protein bind and CIE L* values in both PSE and normal broiler breast treatments, while decreasing (p<0.05) the cooking and chilling loss of PSE turkey breast treatments.

Experiment 3 consisted of five turkey breast treatments: 100% PSE, 100% PSE + 1.5% collagen, 100% PSE + 0.30% kappa/iota carrageenan, 100% PSE + 1.5% soy protein concentrate, and 100% normal to test the effects of raw material, turkey collagen, soy protein concentrate, and carrageenan. Addition of soy protein and turkey collagen both decreased (p<0.05) cooking and chilling loss and increased (p<0.005) the protein bind of 100% PSE. Purge loss was decreased (p<0.05) in PSE raw material when turkey collagen, soy protein concentrate, and kappa/iota carrageenan were utilized. Treatments with collagen displayed similar (p>0.05) CIE L* and CIE a* values to that of normal treatments. No differences (p>0.05) in consumer acceptability existed among the treatments.

Files
  Filename       Size       Approximate Download Time (Hours:Minutes:Seconds) 
 
 28.8 Modem   56K Modem   ISDN (64 Kb)   ISDN (128 Kb)   Higher-speed Access 
  Appendix.pdf 389.06 Kb 00:01:48 00:00:55 00:00:48 00:00:24 00:00:02
  Chapter1&2.pdf 327.04 Kb 00:01:30 00:00:46 00:00:40 00:00:20 00:00:01
  Chapter3.pdf 200.60 Kb 00:00:55 00:00:28 00:00:25 00:00:12 00:00:01
  Chapter4.pdf 205.54 Kb 00:00:57 00:00:29 00:00:25 00:00:12 00:00:01
  Chapter5.pdf 219.37 Kb 00:01:00 00:00:31 00:00:27 00:00:13 00:00:01

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