Abstract
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (Tl) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in Tl and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L *) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.
Highlights
Surimi is a Japanese term that defines a concentrate of myofibrillar protein obtained after mincing and water washing of fresh flesh (Hastings et al, 1990)
It has been reported that the hind leg area, which is often regarded as unfavorable, has high myofibrillar protein content, and could be used as a substitute for fish meat surimi
The objective of this study was to investigate the quality characteristics of surimi from muscles of the chicken breast extracted by different washing times and pH adjustment
Summary
Surimi is a Japanese term that defines a concentrate of myofibrillar protein obtained after mincing and water washing of fresh flesh (Hastings et al, 1990). It is light in color, bland in odor, low in fat, high in myofibrillar protein, and extremely functional due to the unique gelling properties of the myofibrillar proteins. Chicken meat has lower functional properties of protein, including binding and water holding capacity, than red meat It deteriorates more readily by chemical reactions which reduce its consumer appeal due primarily to color changes (Baker and Bruce, 1989)
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