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Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
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 Title & Authors
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Min, Byung-Jin; Lee, Sung-Ki;
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 Abstract
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of to showed better a texture than gels produced at . Our result show that a lower rate of heating improves chicken surimi gelation.
 Keywords
Chicken Surimi;Mechanically Deboned Chicken Meat;Salt Concentration;Heating Condition;
 Language
English
 Cited by
1.
Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem,;;;;;;;

Asian-Australasian Journal of Animal Sciences, 2007. vol.20. 7, pp.1127-1134 crossref(new window)
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