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Physico-chemical Characteristics of Surimi by Washing Method and pH Control Level of Chopped Chicken Breast

분쇄닭가슴살의 수세 방법과 pH 조절 수준에 따른 Surimi의 이화학적 특성

  • Park, K.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Ha, J.H. (Department of Animal Resources Technology, Jinju National University) ;
  • Kang, S.M. (Department of Animal Resources Technology, Jinju National University) ;
  • Choi, Y.J. (Division of Marine Bioscience and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, J.S. (Divisionof Marine Bioscience and Institute of Marine Industry, Gyeongsang National University)
  • 박기훈 (진주산업 대학교 동물소재공학과) ;
  • 진상근 (진주산업 대학교 동물소재공학과) ;
  • 김일석 (진주산업 대학교 동물소재공학과) ;
  • 하지희 (진주산업 대학교 동물소재공학과) ;
  • 강석모 (진주산업 대학교 동물소재공학과) ;
  • 최영준 (경상대학교 해양생물이용학부) ;
  • 김진수 (경상대학교 해양생물이용학부)
  • Published : 2005.12.31

Abstract

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

Keywords

Chicken breast surimi;Washing;pH adjustment

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