Mechanical Deboning of Poultry and Fish

Froning, G. W.

doi:10.1016/s0065-2628(08)60298-0

Cited by 85 publications

(76 citation statements)

References 70 publications

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“…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).…”

Section: Compositional Properties Of Mscm and Mscm Surimi-like Materialssupporting

confidence: 59%

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

2013

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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Section: Compositional Properties Of Mscm and Mscm Surimi-like Materialssupporting

confidence: 59%

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

2013

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“…These parts make up about 24% of the edible part. From there on, the mechanically separated meat of poultry became available and started to be used in the manufacture of several products, such as sausages, bolognas, salamis and dry soups (Field, 1988;Froning, 1981).…”

Section: Mechanically Separated Meatmentioning

confidence: 99%

“…These lipids include those present in the bone marrow, the subcutaneous fat, the skin and the abdominal fat, excluding the fat of the viscera removed during the slaughtering process. Moreover, the proximate composition can vary according to the settings and type of machine used for the mechanical separation (Froning, 1981). Table 1 presents the proximate compositions of MSMs from several sources.…”

Section: Proximate Compositionmentioning

confidence: 99%

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Mechanically separated meat of broiler breeder and white layer spent hens

Trindade

Felício

Castillo³

2004

Sci. agric. (Piracicaba, Braz.)

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There are aproximately 90 millions of hens housed in Brazil, that concluding their production cycle, become available for slaughter. The poultry industry has economical interest in the use of spent hen meat through adequate processes. This review evaluates the quality of mechanically separated spent hen meat by chemical and functional characteristics, such as proximate composition, colagen, cholesterol, bones, calcium and iron contents, fatty acid profile, pH and emulsifying capacity, and as raw material for sausage production. The mechanical separation of meat migth be a good alternative use for spent hen carcasses.

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“…Avrupa Birliği (EU) direktiflerine göre; MABE'lerin üretiminde kullanılan tekniklerine göre kas doku ve yapısında değişikliğe neden olanlar ve olmayanlar diye ayrılmaktadır. MABE'ler et sanayinde daha çok; sosis, salam gibi emülsiyon tipi et ürünlerinde kullanılmakla birlikte, köfte, burger ve tüketime hazır fast-food gıdalarda sıklıkla kullanılmaktadır (20,29,42). MABE'lerinin üretim tekniklerinin normal işleme ve ayrılmış (blok, parça et, kıyma) etlerden farklı olması, bu tip etlerin kimyasal ve mikrobiyolojik özelliklerini de değiştirmektedir (22,30,41).…”

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Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

ŞİRELİ¹

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Bu çalışma, mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla materyal olarak 100 adet mekanik olarak ayrılmış kanatlı eti kullanılmıştır. Mekanik olarak ayrılmış broiler etlerinin kuru madde, rutubet, protein, yağ, kül ve pH ortalama değerleri sırasıyla % 36.10, % 63.89, % 14.04, % 20.18, % 1.09 ve 6.6 olarak saptanmıştır. Araştırmada, kalsiyum (Ca) değeri 674.01 mg/kg ve fosfor (P) değeri ise 503.38 mg/kg olarak ölçülmüştür. Mikrobiyolojik analiz sonuçlarına göre aerob mezofil genel canlı sayısı 6.64 log kob/g, Enterobacteriaceae spp. 3.95 log kob/g, mikrokok/stafilokok 5.12 log kob/g, Pseudomonas spp. 4.24 log kob/g, maya/küf 2.19 log kob/g olarak saptanmıştır. Koliform bakteri ve E.coli sayısı <3-45 EMS/g arasında bulunmuştur. Araştırmada, koagulaz pozitif stafilokokların belirlenmesi için 395 şüpheli izolat elde edilmiştir. Bu izolatlardan 20'si (% 5.06) koagulaz pozitif stafilokok olarak saptanmıştır. Koagulaz pozitif izolatların 7'si S.aureus olarak identifiye edilmiştir. İzolatların % 42.85'inin (3/7) enterotoksin A, % 28.57'sinin (2/7) enterotoksin D, % 14.28'inin (1/7) enterotoksin A ve B ve % 14.28'inin (1/7) enterotoksin A, B ve C'yi ürettiği saptanmıştır. Çalışmada örneklerin % 30'nun Salmonella spp. ile kontamine olduğu saptanmıştır. Sonuç olarak; MABE'ye ait olan bazı kimyasal ve mikrobiyolojik analiz sonuçlarının Türk Gıda Kodeksi yasal limitlerinin üzerinde olduğu tespit edilmiştir.Anahtar sözcükler: Kimyasal kalite, mekanik ayrılmış broiler eti (MABE), mikrobiyolojik kalite, S. aureus, Salmonella spp. Determination of some microbiological and chemical quality of mechanically seperated broiler meatsSummary: This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were <3-45 MPN/g and E.coli were <3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterot...

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Mechanical Deboning of Poultry and Fish

Cited by 85 publications

References 70 publications

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

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

Mechanically separated meat of broiler breeder and white layer spent hens

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

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