• Korean Journal of Poultry Science
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• v.29 no.1
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• pp.45-52
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• 2002

Cryoprotective effects on chicken surimi during storage were investigated. Chicken surimi from mechanically deboned spent layer meat was prepared with 4 volumes of 0.5% NaCl washing, and then blended with or without cryoprotectants (8% trehalose, 8% oligosaccharide) prior to frozen storage at $-18^{\circ}C$ to 10 weeks Redness (a) of all surimi decreased during storage. Color stability increased during storage when lightness increased but redness decreased. At this Point, surimi maintained a better color quality as followed order; trehalose > oligosaccharide ) non-additive. Gel strength such as compressive force, hardness, adhesiveness and gumminess tended to decrease during frozen storage. Cryoprotectants provided significantly better textural properties than non-auditive. Surimi with trehalose showed the highest adhesiveness. In conclusion, trehalose and oligosaccharide seemed to be good cryoprotectants of chicken surimi. Especially, trehalose resulted in better cryoprotectant than oligosaccharide because of better color stability, better textural properties, and lower sweet characteristics.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.728-734
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• 2007

In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.