Emulsion and Storage Stabilities of Emulsions Incorporating Mechanically Deboned Poultry Meat and Various Soy Flours

The stability of emulsions formulated with mechanically deboned poultry in combination with various levels (10%, 15%, 20%, and 25%) of rehydrated vegetable protein flour (VPF), 50% protein; soy concentrate flour (SCF), 70% protein; or soy isolate flour (SIF), 90% protein were determined. VPF emulsions had significantly better emulsion stability than those with SCF or SIF. Flour type had no effect on storage stability (2‐thiobarbituric acid values, tensile strength, dominant wavelength, or sensory evaluation); however, SIF emulsions had significantly higher microbiological counts than emulsions incorporating VPF or SCF. Rehydrated flour level had no effect on stability with the exception of higher tensile strength values at lower rehydrated flour levels.