Marination process under ternary solution: a strategy to add value to the turkey neck meat

The turkey neck is a by-product of slaughter with technological potential, whose value can be added through boning and marination, enabling consumption and the development of new turkey-based products. Thus, this work evaluated the influence of temperature and solids concentration in brine during the marination process on turkey necks. The turkey neck was marinated in sodium chloride, water, and maltodextrin for 0, 20, 45, 70, 95, 120 min. The influence of the parameters on the gain of solids and loss/gain of water was carried out through multiple regression and the response surface methodology, in addition to adjusting the data using Azuara’s model. The apparent diffusion coefficient of solids in meat was determined by the analytical solution of the mass conservation equation with the diffusion contribution of Fick's Law for an infinite flat plate. Higher concentrations of sodium chloride promoted greater gain in solids and loss of water in marinated meat, and the best condition was the temperature condition of 8 °C; concentration of 20% NaCl and 5% MD for a period of 20 min. Apparent diffusivity varied between 1.28x10-9 m2.s-1 and 5.75x10-9 m2.s-1. The gain in solids showed a good fit of the Azuara’s model to the experimental data with R2>0.90. It is concluded that marination is an alternative to the use of turkey neck cuts and the determination of these parameters is essential for the characterization of the process since it is a raw material that can be used as an ingredient for new products.