Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts

Oven-roasted turkey breasts were manufactured with 70% added brine to increase yield. The brine contained salt, phosphate, and various combinations of κ-carrageenan, starch, and nonfat dry milk and was incorporated into the breasts by injecting and vacuum tumbling. After stuffing into casings, the breasts were cooked at 72°C, and then cooled to 4°C. Incorporation of 0.5%κ-carrageenan increased yield, improved visual appearance, sliceability, and rigidity and decreased expressible juice compared with the control product. Addition of 1% starch increased yield, but did not increase rigidity. The brine-added products were rated acceptable by a sensory panel.