Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat

Abstract

Cooked mechanically deboned chicken meat (MDCM), washed with tap water, 0.5% sodium bicarbonate, sodium phosphate buffer (pH 7.2; ionic strength, O.l), or O.lM sodium chloride had increased (PeO.05) gel strength compared to unwashed MDCM. The selected washing solutions affected (PcO.05) lightness (HunterLab L values) of washed meat, and also had a slight (P<O.OS) influence on waterholding capacity and textural prop&ties. These differences were attributed to DH and washing solvent residue in the washed MDCM. Scanning electron micro&py revealed distinct differences between the washed and unwashed MDCM. The washed meat showed a fibrous protein network structure resulting from protein gelation.

Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

“…The high moisture on frankfurters occurred in function of the utilization of surimi and/or surimi-like material as meat raw material, which presents a high capacity of water retention (Fontana et al, 2009;Nowsad et al, 2000b;Smyth & O'Neill 1997) mainly due to the absorption of water by hydrophilic residues of myofibrillar proteins (Ng & Huda, 2011;Smyth & O'Neill 1997;Yang & Froning, 1992).…”

“…The use of MDM in heatprocessed meat products, such as frankfurters, has become common due to its low price (Lee, Williams, Sloan, & Littell, 1997;Luiz et al, 2004), despite the rapid onset of oxidative rancidity results in off-flavors, odors (Lee et al, 1997), and microbial growth (Sallam, Ishioroshi, & Samejima, 2004). It has also a high content of heme pigments, connective tissue, calcium and fat (Yang & Froning, 1992), dark color, undesired textural properties, and is susceptible to lipid oxidation (Smyth & O'Neill, 1997). Lipid oxidation is one of the main causes of quality deterioration in processed meat products, while microbial contamination can precipitate major public health hazards and economic loss.…”

“…Although surimi production is typically from fish raw material, there also has been considerable interest in manufacturing surimi from species other than fish (Ismail, Huda, & Fazilah, 2011;Tina, Nurul, & Ruzita, 2010). Surimi-like material made from chicken and mechanically deboned chicken meat (MDCM) have been widely studied (Babji & Gna, 1994;Babji et al, 1995;Jin, Kim, Choi, Kim, & Hur, 2009Kee & Babji, 1991;Kijowski & Richardson, 1996;Nowsad, Huang, Kanoh, & Niwa, 2000;Nowsad, Kanoh, & Niwa, 2000a,b;Smyth & O'Neill, 1997;Yang & Froning, 1992), presenting the highest yield and maximum gel strength among other materials (Babji et al, 1995).…”

Extração de proteínas miofibrilares de carne bovina para elaboração de filmes comestíveis

“…Os cristais de sais também são visíveis na microfotografia do corte transversal do filme (Figura 6), onde se pode observar que esses estão em toda parte, isto é, no interior do filme, sobre a superfície de materiais insolúveis e no interior da rede protéica com um grande número de cavidades, que podem ser os espaços vazios anteriormente ocupados pela fração de glicerol. Resultados similares podem ser observados no trabalho de YANG & FRONING [32].…”

Effect of selected commercial substances with cryoprotective activity on the quality of mechanically recovered, washed and frozen stored poultry meat

“…Mechanically recovered poultry meat (MRPM) is a raw material with limited processability due to its disadvantageous chemical composition, lowered functionality, highly comminuted structure and limited storage and microbiological stability. The myofibrillar protein preparation, obtained by washing it several times with water, is characterized by very good technological properties, first of all a high ability to form strong gels after being heated [4,14,21,25,29]. However, freezing and frozen storage of meat and of the preparation result in a significant deterioration of their functional properties, such as protein solubility, water holding ability after heating and the ability to form gels of desired quality [5,23].…”