Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
권호 표지

Surimi Preparation from mechanically Deboned Chicken Meat

기계발골 계육으로부터 닭고기 수리미의 제조

  • Published : 1999.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

Keywords

References

  1. J Food Sci. v.60 Sardine surimi gets affected by salt concentration, blending, heat treatment and moisture. Alvarez C;Couso I;Teijada M
  2. Composition of washed broiler thigh meat v.63(Suppl.1) Ball HR;Montejano JG
  3. Food Technol v.7 Lipid oxidation in mechanically deboned poultry Dawson LE;Gartner R
  4. J Food Sci. v.53 Extraction of lipid and pigment components from mechanically deboned chicken meat Darson PL;Sheldon BW;Ball HR Jr
  5. J Food Sci. v.52 Functional properties of turkey salt-soluble protein Foegeding EA
  6. Food Technol v.42 Thermally induced changes on muscle proteins Foegeding EA
  7. Int.J.Food Sci.Technol v.24 Comparisons of the properties of gels derived from cod surimi and from inwashed and once-washed cod mine Hastings RJ
  8. J Food Sci. v.51 Exraction of pigment from mechanically deboned turkey meat Hernandez A;Baker RC;Hotchkiss JH
  9. J Food Sci. v.63 Color and quality of mackerel surimi affected by alkaline washing and ozonation Jiang ST;Ho MI;Jiang SH;Lo LL;Chen HC
  10. J Food Sci. v.59 Influence of thermal treatment on gelation of actomyosin from different myosystems Jimenez-Colmenero F;Careche J;Carballo J;Cofrades S
  11. J Food Sci. v.61 Surimi from fillet frames of channel catfish Kim JM;Liu CH;Eun JB;Park JW;Oshimi R;Hayashi K;Ott B;Aramaki T;Sekine M;Horikita Y;Fujjimoto K;Aikawa T;Welch L;Long R
  12. The Chemistry of Muscle based Foods;Royal Society of Chemistry Red meat and poultry surimi Knight MK;DA Ledward(ed);DE Johnston(ed);MK Knight(ed)
  13. ARPC(Agricultural R&D Promotion Center)1st Report Washing procedure to extract protein from chicken meat Lee SK
  14. Korean J Food Sci Ani Resour. v.18 Hear-induced denaturation of salt soluble protein extracted from spent layer meat Lee SK;Chang HS;Kim HU
  15. Korean J Anim Sci. v.36 Influence of washing solution and oleoresin spice addition on the quality characteristics of mechanically deboned chicken meat Lee SK;Chung JK;Cho KS;Chae YS;Kang CG;Kim JW
  16. Korean J Anim Sci. v.37 Gelation properties of chicken salt soluble protein isolated from red and white muscles at different growth stages Lee SK;Kim HJ;Kang CG;Chae YS
  17. Korean J Poul Sci. v.21 Functional properties of mechanically deboned chicken meat from various parts Lee SK;Kim HJ;Kim YJ;Cho KS;Kim JW
  18. J Food Sci. v.61 Extraction of proteins from pacific whiting mince at various washing conditions Lin TM;Park JW
  19. The Chemistry of Muscle-based Foods;The Royal Society of Chemistry Surimi from fish Mackie IM;Ledward DA(ed);Johnston DE(ed);Knight MK(ed.)
  20. J Food Sci. v.58 Surimi-like products from mutton McCormick RJ;Burgen S;Field RA;Rule DC;Busboom JR
  21. J Food Sci. v.49 Thermally induced gelation of selected communited muscle systems-Rheological changes during processing, final strengths and micrestructure Montejano JG;Hamann DD;Lanier TC
  22. Animal By-product Processing Ockerman HW;Hansen CL
  23. J Food Sci. v.60 Gel properties of surimi from pacific herring Reppond KD;Babbit JK;Berntsen S;Tsuruta M
  24. J Texture Studies v.18 Structural failure and nondestructive rhelogical analyses of frankfurter batters:Effects of heating rates and sugars Saliba DA;Foegeding EA;Hamann DD
  25. Meat Sci. v.32 Effects of aqueous washings on color and nutrient quality of mechanically deboned chicken meat Shahidi F;Synomiecki J;Onedenalore AC
  26. J Food Sci. v.62 Heat-Induced gelation properties from mechanically seperated chicken Smyth AB;O'Neil
  27. J Food Sci. v.54 Changes in protein solubility and gelation properties of chicken myofibrils during storage Xiong YL;Brekke CJ
  28. J Food Sci. v.55 Thermal transitions of salt soluble-proteins from pre-and postrigor muscles Xiong YL;Brekke CJ
  29. J Food Sci. v.57 Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat Yang TS;Froning GW