Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note

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).…”

“…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).…”

“…In the traditional surimi making process, water, instead of a buffered solution, is usually used (Srinivasan et al 1996). Using 0.1 M sodium chloride solution for washing, a lipid removing of only 36.6 % was obtained from MSCM (Perlo et al 2006), while using 0.1 % sodium chloride solution, lipids removing of 76.7 and 78.7 % were obtained from broiler and spent hen, respectively (Nowsad et al 2000). Nevertheless, the utilization of 0.5 % sodium bicarbonate solution removed 98.1 % of lipids from MSCM (Smyth and O'Neill 1997) and 91.7 % of lipids in this work.…”

“…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).…”

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.…”