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

Abstract

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).

Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

“…The frankfurter from MSCM surimi-like material presented a low lipid content compared to sausages obtained from other meat sources (TBCA-USP, 2005), mainly due the pig lard addition, once that the lipid content of the MSCM surimi-like material, obtained at the present conditions, was quite reduced (Cortez-Vega et al, 2012). Pig lard was added to the formulation to evaluate its effect on the product's texture.…”

“…MSCM was washed in 3 cycles utilizing in each cycle a washing solution:MSCM ratio of 4 : 1 (v/w), temperature of 7 C, for 10 min (Cortez-Vega et al, 2012). In each washing cycle, the stirring was kept constant at 220 r/min using a mechanical agitator (Marconi model Piracicaba,Brazil).…”

“…The high moisture was due the utilization of MSCM surimi-like material as raw meat material, which presented a high water holding capacity (Cortez-Vega et al, 2012). Moreover, the increase in the MSCM content in the sausage results in a product with higher moisture and lower protein content (Daros et al, 2005).…”

Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

“…As the MSCM composition varies in function of the raw material utilized (Cortez-Vega et al , 2015), a variable number of washings may be necessary to obtain surimi-like material with reduced fat contents. Here, the fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) ( p <0.05) after three washing cycles (Table 1).…”

The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR

“…No other fraction of muscle proteins and no other protein substitute used in the food industry exhibit such advantageous functional properties as myofibrillar proteins. The results of many studies clearly indicated that based on the principles of fish surimi technology, it is feasible and viable to recover from mechanically recovered poultry meat (MRPM) this technologically and nutritionally most valuable protein fraction (Yang and Froning 1994;Nowsad et al 2000;Stangierski and Kijowski 2000;Perlo et al 2006;Ramadhan et al 2011;Cortez-Vega et al 2012, 2015. The production method of fish surimi was developed and patented in Japan in the 1960s.…”