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Surimi processing of mechanically deboned chicken meat
Abstract
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted in a functional protein ingredient called "surimi". The possibility of adapting such a process to mechanically deboned chicken meat (MDCM) has generated great interest in improving the quality and value of the meat. Four washing procedures with tap water, 0.1 M sodium chloride, sodium phosphate buffer (pH = 7.2, ionic strength = 0.1), and 0.5% sodium bicarbonate were comparatively studied. The resulted surimi-like MDCM, from either of the selected washing solutions, was found to be lighter (P $<$ 0.05) in color, to contain less (P $<$ 0.05) fat, and present better functionalities (increased cooking yield, water holding capacity, shear force, and textural strength) than the original MDCM. Fibrous protein network structure was observed from protein gelation. Washing yielded about 35 percent (on a dry weight basis) of the meat. Relationships between washing pH (5.0, 6.0, 7.0, 8.0) or ionic strength (0.04, 0.06, 0.08, 0.1) and heme pigment extraction were studied. Washing under alkaline pH ($>$7) or high ionic strength ($>$0.08) produced higher (P $<$ 0.05) heme pigment extraction, whereas meat yield was lower (P $<$ 0.05). When the washing process was coupled with a standard sieve (0.85 mm mesh), the washed meat which passed through the sieve exhibited a lower (P $<$ 0.05) collagen content by 3.0 times, and an higher (P $<$ 0.05) myofibrillar proteins (SSP) by 5.3 times as compared to the raw MDCM. Protein functionality of the surimi processed MDCM by either alkaline or non-alkaline washing procedures was studied. Destabilization of myosin molecules and loss of myosin crosslinking capacity were obtained from the alkaline washed meat by the determinations of differential scanning calorimeter and Ca-myosin ATPase, respectively. The heat-induced gel strength and water holding capacity were lower (P $<$ 0.05) than that of the non-alkaline washed meat. The potential benefit to use an alkaline washing is improved heme pigment extraction, but, it may need to be weighed against the potential negative effects on myofibrillar proteins.
Subject Area
Food science
Recommended Citation
Yang, Shihong Tony, "Surimi processing of mechanically deboned chicken meat" (1992). ETD collection for University of Nebraska-Lincoln. AAI9219395.
https://digitalcommons.unl.edu/dissertations/AAI9219395