PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF SURIMI·LlKE PRODUCTS MADE FROM CHICKEN | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 29, Issue 5, May 2004, Page 2643-2658 PDF (1.01 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.240331 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Esmat A. Abou Arab | ||||
| Food·.:rechnology Department, National Research Center, Dokki, Cairo, Egypt | ||||
| Abstract | ||||
| Chicken surimi was prepared from fresh hand - debonded breast and thigh meat using sodium bicarbonate washing process. The resultant surimi was mixed with cryoprotectants then stored at 4 and -1S·C and analyzed periodically up to 4 weeks: The effect of washing water temperature ranged from 5- 30'C on the quality of suriml was also studied. Results showed that fresh surimi was lighter in color, higher In protein content, lower in fat, total pigments and myoglobin contents compared with debonded meat. On the other hand, it has a good functIonal characteristics such as emulsion capacity and stability, water holding capacity and viscosity. A gradual losses in protein and viscosity was noticed as Ihe temperature of washing water increase. On the contrary, fat content Increased gradually and the yield of suomi did not changed as affeded by washing water temperature. Waler holding capacity of surimi decreased Significantly as affected by cold and frozen storage. Frozen storage caused an increases in viscosity and emulsion capacity compared with cold storage. Hence, frozen storage not only prevent the shelf - life but also improved functional properties of the product. | ||||
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