Quality Characteristics of Surimi Manufactured by Alaska Pollack, Barren Hen Breast Meat and Mechanically Deboned Chicken Meat

명태, 폐계가슴살 및 기계발골계육을 활용한 수리미의 품질 특성

  • Jin, S.K. (Department of Animal Resources Technology, Jinju National University) ;
  • Kim, I.S. (Department of Animal Resources Technology, Jinju National University) ;
  • Yang, H.S. (Division of Applied Life Science, Gyeongsang National University) ;
  • Choi, Y.J. (Bioscience and Institute of Marine Industry, Gyeongsang National University) ;
  • Kim, B.G. (Hansung Foods Co., Ltd.)
  • Published : 2007.06.30


This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.


Surimi;Texture properties;Alaska pollack;Chicken breast meat;MDCM


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