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Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

  • Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Go, Gwang-Woong (The Department of Internal Medicine, Yale University School of Medicine) ;
  • Jung, Eun-Young (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Lim, Hyun-Jung (Division of Applied Life Science, Graduate School, Gyeongsang National University) ;
  • Yang, Han-Sul (Department of Animal Science.Institute of Agriculture and Life Science, Gyeongsang National University) ;
  • Park, Jae-Hong (Swine Science and Technology Center, Gyeongnam National University of Science and Technology)
  • Received : 2013.05.22
  • Accepted : 2013.10.09
  • Published : 2014.01.01

Abstract

This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

Keywords

Surimi;Imitation Fish Paste;Mechanically Deboned Chicken Meat Hydrolysates;Gel Properties;Lipid Oxidation

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