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The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick
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 Title & Authors
The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick
Jin, Sang-Keun; Hwang, Jin-Won; Moon, Sungsil; Choi, Yeung-Joon; Kim, Gap-Don; Jung, Eun-Young; Yang, Han-Sul;
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 Abstract
The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
 Keywords
imitation crab stick;surimi;mechanically deboned chicken hydrolysates;quality properties;
 Language
English
 Cited by
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Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste, Food and Bioprocess Technology, 2016, 9, 7, 1169  crossref(new windwow)
2.
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality, Korean Journal for Food Science of Animal Resources, 2016, 36, 2, 198  crossref(new windwow)
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