Effects of Washing on the Functional Properties of Duck Meat

Ismail, Ishamri; Huda, Nurul; Ariffin, Fazilah; Ismail, Normah

doi:10.3923/ijps.2010.556.561

Cited by 38 publications

(33 citation statements)

References 16 publications

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“…This not in accordance with other studies (Antonomanolaki et al, 1999;Ismail et al, 2010) who reported a significant decrease in this component due to successive washes. This not in accordance with other studies (Antonomanolaki et al, 1999;Ismail et al, 2010) who reported a significant decrease in this component due to successive washes.…”

Section: Characteristicsupporting

confidence: 89%

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

Massingue

Filho²,

Fontes

et al. 2019

J Food Process Preserv

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The effects of washing solutions and number of cycles on mechanically deboned turkey meat (MDTM) were evaluated for the production of surimi‐like material (SLM) using water, sodium chloride, sodium bicarbonate, and potassium phosphate buffer. Yields vary from a low of 30.98% with sodium chloride solution to as high as 37.33% with sodium bicarbonate. Chemical composition of washed samples showed moisture content of 75.46%–79.52%, fat at 5.87%–7.14%, protein at 12.35%–15.36%, and ash at 0.81%–1.29%. Repeated washings resulted in reduce in soluble proteins. Washing with sodium bicarbonate increased sodium content of unwashed MDTM from 60.76 mg/100 g to 109.41 mg/100 g, while water and phosphate buffer decreased it to 5.33 mg/100 g and 7.95 mg/100 g. SLM washed with sodium bicarbonate had higher pH and water holding capacity, and showed better changes in color characteristics than unwashed MDTM and other SLMs. This study demonstrates that sodium bicarbonate solution provided a desirable SLM with best technological quality. Practical applications MDTM is widely used by the Brazilian industry in the production of meat products, in which the use of up to 60% of the product is allowed. However, in products with a low fat content and with light color characteristics, such as some cured cooked poultry, the use of MDTM is limited precisely because it contains high content of fats and heme pigments. Washing process is one of a practical method to produce SLM resulting in higher myofibrillar proteins concentration and lower fat and heme pigments. However, different washing solutions and multiple washes provide different qualities of SLM from different species. Thus, determining the optimal washing process and its effects on the SLM characteristics is important for its application in meat products with low fat and with less pigmentation. Due to its properties, all types of SLM had potential applications for meat replacer in the production of emulsified and restructured meat products, with emphasis on the SLM obtained by use of sodium bicarbonate washing solution.

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Section: Characteristicsupporting

confidence: 89%

“…According to Ismail et al (2010) and Yang and Froning (1992) fat and sarcoplasmic proteins are removed in an effective washing process. However, successive washing causes reduction in the crude protein of the final surimi.…”

Section: Characteristicmentioning

confidence: 99%

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

Massingue

Filho²,

Fontes

et al. 2019

J Food Process Preserv

View full text Add to dashboard Cite

show abstract

“…However excessive successive washings may reduce chemical compositions of samples, e.g. after quadruple washing (Ismail et al 2010) and may led to a decrease in myofibrillar proteins responsible for gelation (Babji and Kee 1994) forming a poorer gel matrix (Rawdkuen et al 2009). …”

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

confidence: 99%

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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“…), cholesterol (Ismail et al . ), or sodium chloride levels (Desmond ), as well as through addition of fiber (Biswas et al . ) or natural extracts with antioxidative properties (Dong et al .…”

Section: Introductionmentioning

confidence: 99%

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

Olewnik-Mikołajewska

Guzek

Głąbska

et al. 2016

Journal of Sensory Studies

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The aim of the presented study was to evaluate consumer behaviors towards novel meat products in Poland. The research was conducted using PAPI method on a group of 559 Polish respondents purchasing meat and meat products. The highest share of declared “innovators” or “early adopters” was observed among respondents purchasing meat and sausages in natural food shops (75%, 83%), supermarkets (59%, 58%) and specialist meat stores (50% for sausages), whereas the lowest interest in novelty was expressed by the respondents purchasing meat and sausages in the local grocery shops (35%, 26%) and discount stores (29%, 36%). In the case of cold cuts deluxe the highest interest in novelty was observed among respondents purchasing in discount stores (71%), while the lowest – among respondents purchasing in supermarkets (27%) and natural food shops (17%). The identified trend suggesting that customers are willing to buy various novel meat products in the different places may be a contribution to the formulation of the modern marketing strategies. Practical Applications The major achievement of this study is a new insight into market strategies for novel functional meat products. It was observed that customers are willing to buy various novel meat products in the different places (cold cuts deluxe in discount stores, sausages in natural food shops). The presented study may be a valuable contribution to the recognition of the effective marketing strategies, especially in terms of distribution.

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Effects of Washing on the Functional Properties of Duck Meat

Cited by 38 publications

References 16 publications

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

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

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

Consumer Behaviors Toward Novel Functional and Convenient Meat Products in Poland

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