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.
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