Changes in Myofibrillar Protein and Collagen Content of Mechanically Deboned Chicken Meat Due to Washing and Screening

Abstract

Mechanically deboned chicken meat (MDCM) was subjected to an aqueous washing process with a .5% sodium bicarbonate solution. A screen sieving (.85-mm mesh) separation procedure was incorporated, and two fractions of the washed meat were obtained. One fraction of the washed meat captured by the screen yielded 18.7% of original MDCM on a dry weight basis, and contained 2.8 times more myofibrillar protein and 3.0 times more connective tissue than that of the unwashed MDCM when expressed on a dry weight basis. The fraction of washed meat that passed through the screen sieve device yielded 20.7% of original MDCM on a dry weight basis, and contained 9.2 times more myofibrillar protein than unwashed MDCM. Furthermore, it had 3.0 times less connective tissue than the unwashed MDCM when expressed on a dry weight basis. Thus, the subsequent washed meat fraction would have a composition closely analogous to that of fish surimi.