Heat‐Induced Gelation Properties of Surimi From Mechanically Separated Chicken

Abstract

Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat-induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p Ͻ 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40ЊC to 80ЊC, reducing heating rate from 5ЊC/min to 1ЊC/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p Ͻ 0.05) when subjected to frozen storage at Ϫ18ЊC.

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

“…The results of the proximate composition of the MSCM obtained in this study were compared with data previously reported by other authors (Grunden et al 1972;Essary 1979;Froning 1981;Mott et al 1982;Hamm and Young 1983;Smyth and O'Neill 1997;Rivera et al 2000;Perlo et al 2006).…”

“…Yield % = (whole muscle weight−surimi-like material weight)/(whole muscle weight)−100 (Jin et al 2007). pH pH was measured in triplicate using a digital pH meter (Marconi model PA 200, Piracicaba, Brazil) About 10 g of sample (MSCM or MSCM surimi-like material) was cut into small pieces to which 50 ml of distilled water was added and slurry was made using a blender and the pH was recorded (Smyth and O'Neill 1997).…”

“…The water-holding capacity of the surimi gels varies greatly among the different species utilized; however different values for moisture content were reported for MSCM surimi-like material (Smyth and O'Neill 1997;Perlo et al 2006) obtained at similar processing conditions (Smyth and O'Neill 1997;Nowsad et al 2000;Perlo et al 2006;Jin et al 2007;CortezVega et al 2013). Actually, the higher pH resulted from the sequential washings with sodium bicarbonate solutions, in addition to the higher concentration of myofibrillar proteins, accounted for its higher moisture content (Smyth and O'Neill 1997).…”

“…Actually, the higher pH resulted from the sequential washings with sodium bicarbonate solutions, in addition to the higher concentration of myofibrillar proteins, accounted for its higher moisture content (Smyth and O'Neill 1997). The mechanism of gelation of muscle mince starts with the formation of aggregates of myosin molecules, which are bound by various kinds of interactions according to the species in use (Ortiz and Aguilera 2004).…”

“…In recent years, there has been considerable interest in manufacturing surimi-like materials from the muscle of animal species other than fish (Desmond and Kenny 1998). The characteristics of surimi-like material from poultry meat (Jin et al 2007) and also from meat byproducts, as MSCM (Smyth and O'Neill 1997;Perlo et al 2006;Cortez-Vega et al 2012) have been studied. The process used for the production of surimi-like material involves repeated washing of minced meat with aqueous solution to remove fat, pigments, and other water soluble substances and to produce a crude myosin extract (Antonomanolaki et al 1999).…”