Advanced SearchSearch Tips
Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Preblending Effects of Curing Agents on the Characteristics of Mechanically Deboned Chicken Meat
Kang, Soo-Yong; Park, Ki-Soo; Choi, Yang-Il; Lee, Sang-Hwa; Auh, Joong-Hyuck;
  PDF(new window)
This study was conducted to determine the preblending effect of curing agents on the characteristics of mechanically deboned chicken meat (MDCM), including the pH, water-holding capacity (WHC), and stability under refrigeration conditions. MDCM was preblended with different curing agents [NaCl, 0.75 or 1.5%; sodium tripolyphosphate (STPP), 0.25 or 0.5%; ascorbic acid, 250 or 500 ppm; sodium nitrite, 75 or 150 ppm] and were stored at overnight. The preblending of NaCl was found to have improved the WHC and emulsion stability; STPP was found to have improved the pH, WHC, and emulsion stability; and ascorbic acid or sodium nitrite did not affect the pH, WHC, and emulsion stability. The addition of ascorbic acid or sodium nitrite, however, decreased the 2-thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values of the preblended MDCM through the antioxidizing properties. The mixing effects of different curing agents on MDCM were also evaluated with nine different conditions. Among the treatments, the mixture of NaCl and STPP improved the WHC and emulsion stability due to the increased solubility of salt-soluble protein in the preblended MDCM. The mixture of NaCl, STPP, and ascorbic acid increased the pH, WHC, and emulsion stability, but the mixture of NaCl, STPP, ascorbic acid, and sodium nitrite improved the WHC, emulsion stability, and redness of the surface color with improved storage stability due to the decreased VBN and TBA values. As a result, the mixture of 1.5% NaCl, 0.5% STPP, 500 ppm ascorbic acid, and 75 ppm sodium nitrite showed the best properties as curing agents for MDCM preblending.
mechanically deboned chicken meat;curing agent;preblending;
 Cited by
기계발골 계육이 첨가된 계육 소시지의 품질 및 저장특성,이재준;최정석;정동순;박성현;최양일;

한국축산식품학회지, 2011. vol.31. 3, pp.460-468 crossref(new window)
Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat, Korean Journal for Food Science of Animal Resources, 2016, 36, 2, 152  crossref(new windwow)
Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage, Korean Journal for Food Science of Animal Resources, 2011, 31, 3, 460  crossref(new windwow)
Asghar, A. and Yeates, N. T. M. (1974) Systematic procedure for the fractionation of muscle protein, with particular reference to biochemical evaluation of meat quality. Agric. Biol. Chem. 38, 1851-1858 crossref(new window)

AOAC. (1995) Official methods of analysis, 16th ed. Association of official analytical chemists, Arlington, VA, USA

Baker, R. C. and Bruce, C. A. (1989) Further processing of poultry. In: Processing of Poultry. Mead. G. C. (eds), Chapman and Hall, London, pp. 251-282

Beraquet, N. J., Galvao, M. T., Arima, E. L., and Silva, R. M. (1989) Effects of processing conditions and types of raw material on yield and composition mechanically deboned chicken meat. Coletanea do ITAL. 19, 196-200

Buege, J. A. and Aust, J. D. (1978) Microsomal lipid peroxidation. Methods Enzymol. 52, 302-308 crossref(new window)

Essary, E. O. (1979) Moisture, fat, protein and mineral content of mechanically deboned poultry meat. J. Food Sci. 44, 1070-1073 crossref(new window)

Forrest, J. C., Aberle, E. D., Hedrick, H. B., Judge, M. D., and Merkel, R. A. (1975) Principles of Meat Science, W. H. Freeman Co., San Francisco, CA. USA. pp. 193-201

Froning, G. W. (1970) Poultry meat sources and their emulsifying characteristics as related to processing variables. Poultry Sci. 49, 1625-1631 crossref(new window)

Froning, G. W. (1981) Mechanically deboning of poultry and fish. Adv. Food. Res. 27, 109-147 crossref(new window)

Gillman, B. L. and Skonberg, D. I. (2002) Effect of additives on quality of mechanically extracted jonah crab (Cancer borealis) mince during refrigerated storage. J. Food Qual. 25, 265-275 crossref(new window)

Gornall, A., G., Bardawill, C. S., and David, M. N. (1949) Determination of serum proteins by means of the biuret reaction. J. Biol. Chem. 177, 751-766

Hamm, R. (1986) Functionaal properties of the myofibrriller system and their measurements. In: Bechtel, P. J. (eds), Muscle as food, Academic Press, Orlando, USA. pp. 135-199

KFDA. (2008) Korea food code. Korea Food & Drug Administration, Seoul, Korea

Knipe, C. L. and Frye, C. B. (1990) Effects of Selected inorganic phosphates, phosphate levels and reduced sodium chloride levels on protein solubility and pH of meat emulsions. J. Food. Sci. 55, 252-253 crossref(new window)

Lee, Y. B., Hargus, G. L., Kiekppatrick, J. A., Berner, R. H., and Forsythe, R. H. (1975) Mechanism of lipid oxidation in mechanically deboned chicken meat. J. Food. Sci. 40, 964- 967 crossref(new window)

Lin, S. W. and Chen, T. C. (1989) Yields, color and composition of washed, kneaded and heated mechanically deboned poultry meat. J. Food Sci. 54, 561-563 crossref(new window)

Mecurdy, S. M., Jelen, P., and Wood, D. F. (1986) Laboratory and pilot scale recovery of protein from mechanically seperated chicken residue. J. Food Sci. 51, 742-747 crossref(new window)

Miwa, K. and Iida, H. (1973) Studies on ethtylalcohol determination in 'Shiokara' by the microdiffusion method. Bull. Jap. Soc. Fish. 39, 1189-1194 crossref(new window)

Mountney, G. J. (1976) Poultry products technology. The AVI Publishing Company, Inc. Westport, U.S.A

Negrao, C. C., Mizubuti, I. Y., Morita, M. C., Colli, C., Ida, Z. I., and Shimokomaki, M. (2005) Biological evaluation of mechanically deboned chicken meat protein quality. Food Chem. 90, 579-583 crossref(new window)

Nuckles, R. D. and Smith, D. M. (1990) Meat by-product protein composition and functional properties in model systems. J. Food. Sci. 55, 640-643 crossref(new window)

Oh, D. H. and Park, H. K. (1982) Studies on the curing Agents in the Meat processing; 2. Effects of added nitrate and nitrite amount on colour development of cured meat. Korean J. Ani. Sci. Technol. 24, 470-475

Ockerman, H. W. and Crespo, F. L. (1981) Stability of precured beef blends. J. Food Sci. 46, 1944-1845 crossref(new window)

Offer, G. and Trinick J. (1983) On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci, 8, 245-281 crossref(new window)

SAS. (2002) SAS/STAT Software. Release 8.2, SAS Institute Inc., Cary, NC. USA

Satterlee, L. D., Froning, G. W., and Janky, D. M. (1971) Influence of skin content on composition of mechanically deboned poultry meat. J. Food Sci. 36, 979-981 crossref(new window)

Vadehra, J. N. and Baker, L. J. (1971) Use of phosphates in low sodium meat products. Food Technol. 40, 52-55