Effect of number and washing solutions on functional properties of surimi-like material from duck meat

Abstract

Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

“…The third washings yielded small amount of SLM compared to values observed by Jin et al (2009) on pork leg muscle after second and fourth water-washing cycles (45.1 and 54.1%, respectively), but it was higher than 23.2%-26.2% reported by Ramadhan et al (2014) after third washing of duck meat. The third washings yielded small amount of SLM compared to values observed by Jin et al (2009) on pork leg muscle after second and fourth water-washing cycles (45.1 and 54.1%, respectively), but it was higher than 23.2%-26.2% reported by Ramadhan et al (2014) after third washing of duck meat.…”

“…They do not relate to intense sensory taste or odors. Apart from water, sodium chloride (NaCl), sodium bicarbonate (NaHCO 3 ), and sodium phosphate buffer have been suggested as useful washing solutions for SLM processing (Ramadhan et al, 2014). Apart from water, sodium chloride (NaCl), sodium bicarbonate (NaHCO 3 ), and sodium phosphate buffer have been suggested as useful washing solutions for SLM processing (Ramadhan et al, 2014).…”

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

“…The washing procedure is an important step in producing high-quality surimi (Benjakul et al 1997;Medina and Garrote 2001;Ramadhan et al 2012). Washing removes compounds such as sarcoplasmic proteins, inorganic salts, low-molecular weight substances, lipids, and blood components (Benjakul et al 1998;DeWitt and Morrissey 2002), concentrating myofibrillar proteins, which play an essential role in gel formation, improving gel-forming ability and decreasing protein denaturation during frozen storage (Lee 1984;Lanier 1986;Scott et al 1988), and enhances color and flavor of products (Toyoda et al 1992).…”

Optimal synthesis and design of the number of cycles in the leaching process for surimi production

“…Several works have been published considering the advantages and disadvantages of the washing frequency on quality properties of surimi, such us process yield, sensory evaluation, gel strength, texture analysis, water holding capacity and whiteness (Park 2005;Ng and Huda 2011;Yongsawatdigul et al 2013;Ramadhan et al 2014;Fahrizal et al 2015;Fogaça et al 2015;Hamzah et al 2015). Despite the fact that in these articles the number of cycles is changed, the extraction time and/or water/mince ratio per cycle are maintained as constant.…”