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Nutrient characterization of color modified and unaltered flaked turkey thigh meat
Flaked, skinless and boneless turkey thighs were successively washed in 0.03M sodium phosphate buffers at pH 5.8, 7.4 and 8.0. Proximate, mineral and riboflavin
composition, as well as protein efficiency ratio (PER) and
apparent digestibility (AD) using the rat bioassay technique
were determined for three replications. The color modified
tissue (CMT) had a higher (P=0.0429) moisture content and
less (P=0.0527, 0.1240 and 0.0047, respectively) crude
protein, fat and ash than flaked thigh (THI). Percentage of
iron, magnesium, phosphorous, potassium and manganese
decreased (P=0.0187) after color modification, whereas calcium, zinc and copper concentrations did not change
(P=0.1184) and sodium increased (P=0.0058). Riboflavin was reduced by 30%.
The PER of CMT evaluated was lower (P=0.0318) than THI,
but higher (P=0.0001) than either casein or egg albumin
diets. AD of CMT was 90.7% which is comparable to other
meat products. The overall nutritional evaluation of CMT
determined that it has potential as a raw material in
further processed foods.