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Quality of Frozen Turkey Crepes in Relation to Antioxidants Used and Length of Storage at 0°F.1

William Woods College, Fulton, Mo. 65251

Agnes Frances Carlin

Food and Nutrition Department, Iowa State University, Ames 50010

The major objective was to evaluate the quality of precooked frozen turkey crepes stored at 0°F. (—18°C.) up to 6 months. Strips of raw breast or thigh meat, treated with a solution of salt, sugar, and one of the antioxidants (polyphosphates, ascorbic acid, or a combination of the two) were made into rolls and cooked in waterproof casings to 160°F. (71°C.) in 190°F. (88°C.) water. Rolls were sliced and cubed. The cubed turkey meat in cream sauce was enclosed in a crepe. Turkey crepes were packaged four in each aluminum pan (770 g., 1.7 lbs.), and frozen. After storage at 0°F. for 0, 4, or 6 months, samples were heated at 350°F. (177°C.) to 160°F. (71°C.) and scored for quality. The light or the dark turkey meat cubes, the cream sauce, and the crepes (thin pancakes) were evaluated separately. Evaluation by a trained taste panel revealed that the three antioxidant treatments were effective in maintaining turkey flavor and in preventing rancidity. Ascorbic acid alone was slightly less effective than polyphosphates either alone or combined with ascorbic acid. Cream sauces made with flour (1/3) and modified cornstarch (2/3) did not separate after freezing and reheating to 160°F. Cream sauces containing corn oil and crepes containing margarine were not rancid. Thus, the results indicated that the frozen turkey crepes had good eating quality after storage for 6 months at 0°F.

Family and Consumer Sciences Research Journal, Vol. 2, No. 1, 21-28 (1973)
DOI: 10.1177/1077727X7300200103


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