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Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
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 Title & Authors
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Lee, Sung Ki; Min, Byung Jin;
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This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (), medium ( and ) and high (45 to ). The compressive force (CF), hardness and fracturability of surimi gel at increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at and showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to (p<0.05). The gel strength at increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at , but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to for suwari and 60 to for modori.
Surimi;Mechanically Deboned Chicken Meat(MDCM);Suwari;Modori;Setting Temperature;Setting Time;
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