Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi

Nowsad, Alam Akm; Kanoh, Satoshi; Niwa, Eiji

doi:10.1016/s0309-1740(99)00091-1

Cited by 74 publications

(62 citation statements)

References 28 publications

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“…However their superior deformation equalized the gel strength (= breaking force × deformation) of fish and MSCM surimi-like material. The same behaviour was observed if compared to spent hen surimi-like material (Nowsad et al 2000).…”

Section: Effect Of Process Variables On the Protein Content Of Mscm Ssupporting

confidence: 77%

“…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).…”

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

confidence: 99%

“…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.…”

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

confidence: 99%

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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: Effect Of Process Variables On the Protein Content Of Mscm Ssupporting

confidence: 77%

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

confidence: 99%

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

confidence: 99%

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

2013

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“…C had significantly (p<0.01) lower 'a' value and significantly (p<0.01) higher 'b' value when compared to treatment cubes and might be due to the comparatively lower proportion of red muscle fibres in breast muscle. Nowsad et al (2000) noticed that unwashed spent hen mince had shown decreased lighter (L*) and increased redness (a*) values in comparison to unwashed broiler mince.…”

Section: Preparation Of Restructured Chicken Meat Cubes:-mentioning

confidence: 99%

Quality Characteristics of Restructured Chicken Cubes Incorporating Spent Chicken Meat.

Khanapur¹,

Nayar²,

Divakar³

et al. 2017

IJAR

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“…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.…”

Section: Introductionmentioning

confidence: 99%

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

Stangierski

Baranowska

2015

Food Bioprocess Technol

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The study analysed mechanically deboned chicken meat subjected to washing and separation of fat and connective tissue in order to produce a preparation of myofibrillar proteins (MP). The preparation was modified using microbial transglutaminase (MTG). For this purpose, MP was supplemented with 3 g/kg MTG and modified at 6-7°C for 5 h. Changes in the dynamics of water binding, which occurred in the course of heating and cooling within the temperature range of 20-70-20°C, were analysed in the tested systems. Relaxation times T 1 and T 2 were determined using the lowfield nuclear magnetic resonance (NMR). Enzymatic modification of MP and heating resulted in significant changes in the dynamics of bulk water binding in the tested protein systems. Due to the presence of transglutaminase in the preparation, the changes begin and end at lower temperatures. Analysis of relaxation time T 1 showed that the addition of the enzyme to MP causes water binding in the sample up to 48 h after gel cooling. The addition of the enzyme to MP reduces the energy barrier determined, based on activation energy.

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Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi

Cited by 74 publications

References 28 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

Quality Characteristics of Restructured Chicken Cubes Incorporating Spent Chicken Meat.

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

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