The effects of egg albumin incorporation on quality attributes of pale, soft, exudative (PSE-like) turkey rolls.

Pale, soft, exudative (PSE-like) poultry phenomenon has been a growing problem in meat industry in terms of quality and economic losses, thus data is required to evaluate PSE raw material in product formulations. The aim of our study was to investigate the effects of egg albumin (EA) utilization on quality characteristics of PSE-like turkey rolls. Turkey Pectoralis major muscles were exposed to either 40 °C to stimulate typical processing causing PSE or 0 °C to reduce PSE and keep the muscles "normal". Turkey rolls were prepared in nine different formulations; using 100% normal (N), 50% normal + 50% PSE (NP) or 100% PSE meat (P). Treatments also included 0, 1 or 2% EA. Addition of EA increased protein content of all samples. L*, a* and b* values were affected by PSE level. Increased levels of PSE caused decreased processing yields, while EA incorporation increased processing yield of the samples. Addition of 1% EA increased water-holding capacity (WHC) of the samples, while higher level of EA (2%) caused decrement in the same. Addition of either 1% or 2% EA was effective in reducing purge loss in P samples. Texture profile analysis showed that EA addition rather had considerable effects on N samples. Sensory scores showed that 1% EA utilization has the potential to increase mostly the mouthfeel of PSE-like products. Results showed that EA could be used as a promising ingredient that improved overall quality of PSE-like turkey rolls.