Effect of Surimi Containing Spent Laying Hen Breast on the Quality of Crab Analogue

Abstract

The crab analogue samples were made from Alaska pollack with golden threadfin bream surimi (Control), and a combination of Alaska pollack with golden threadfin bream surimi and a low amount of spent hen breast surimi (treatment 1, T1). Treatment 2 (T2) was made from Alaska pollack with golden threadfin bream surimi and a high amount of spent hen breast surimi, and treatment 3 (T3) was made from Alaska pollack with golden threadfin bream with mechanically deboned chicken meat (MDCM). T3 shows a significantly lower moisture amount compared with other samples. Crude protein was higher in T1 than in other samples at 4 weeks of storage. pH was significantly lower in control (C) than those of other samples until 2 weeks of storage, and cooking loss was higher in C than in other samples, while shear force and cholesterol were higher in T3 compared with other samples. In meat color, lightness (L*) was significantly higher in T2 than in other samples. Whiteness of T2 was significantly higher compared with that of other samples. In fatty acid composition, saturated fatty acid was significantly higher in T3, while unsaturated fatty acid was higher in C than in other samples. C showed significantly higher thiobarbituric acid‐reactive substances (TBARS) value, while TBARS value was lower in T2 compared with other samples. In sensory evaluation, the color and overall acceptability were significantly lower in T3 compared with other samples. These results demonstrated that the crab analogue product could be made from spent hen breast, although the quality of crab analogue containing MDCM sample (T3) is a little lower than other crab analogue samples. PRACTICAL APPLICATIONS The application of the surimi technology in the production of a surimi‐based product from other meats such as chicken, pork and beef could provide a new approach toward increasing its value and utilization. In the present study, imitation crab analogue was made from surimi containing spent laying hen breast with various ingredients. Imitation crab analogue product can be made from spent laying hen breast, although the quality of imitation crab analogue containing mechanically deboned chicken meat is a little lower than that of other imitation crab analogue samples.

Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue

“…Three batches were collected on different days for experimental replication. The crab meat analogue samples were performed as described previously (Jin et al, 2010). To make a crab meat analogue was diced into approximately 1-cm cubes, and ground through a 3-mm-diameter orifice using a mincer.…”

“…Many ACE-inhibitory peptides have been reported from food proteins, such as cheese whey, casein, zein, soy sauce, soybean, fish muscle sardine, and bonito (Je et al, 2005a). Thus, MDCM protein hydrolysates, which contain bioactive peptides, can be used to produce value-added meat products (Jin et al, 2010). However, the effect of MDCM hydrolysates in crab meat analogue on its bioactivities is relatively unknown.…”

Rheological and Nuclear Magnetic Resonance Study on Heat‐Induced Gel Properties of Spent‐Hen Myofibrillar Protein Affected by Porcine Plasma Protein

“…Incorporation of spent‐hen breast surimi into crab analog formulation at a level of 6.04% increases cooking losses and decreases WHC within 4 weeks of cold storage (Jin et al . ). The WHC and textural properties of meat protein can be influenced by nonmeat additives, such as soy protein (Kassama et al .…”

Comparisons of the Properties of Whitemouth Croaker (<i>Micropogonias furnieri</i>) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material

“…The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach towards increasing its value and utilization, e.g. for the development of meat based products and analogs, as alternative protein sources [9][10][11][12].…”