Washing and Cryoprotectant Effects on Frozen Storage of Spent Hen Surimi

Abstract

Mince of 98-wk-old spent hens was washed two times with 0.1% NaCl. Portions of unwashed and washed mince were mixed with a cryoprotectant (CP) composed of 4% sucrose, 4% sorbitol, and 0.2% Na-tripolyphosphate and were immediately frozen and stored at -20 C. Mince without CP was run as control. Textural properties of the stored mince and surimi were measured at 1-mo intervals for 6 mo, after being thawed at 4 C overnight, ground with 3% NaCl, and heated at 90 C for 15 min. For freeze-thaw stability study, minces were subjected to six freeze-thaw cycles. Each freeze-thaw cycle was carried out at 1 mo of storage. Textural quality parameters (gel strength, breaking strength, deformation, protein solubility, expressible moisture, cooking yield, folding test, drip-loss, and sensory scores) were decreased in both unwashed and washed mince, mostly during the early stages of storage. Washed mince showed significantly better textural properties than unwashed mince. Washing protected the gel quality of the hen mince from degradation during frozen storage. Cryoprotectants could not protect the gel strength or breaking strength, but deformation was slightly improved. Water-retention properties were protected, and folding test and sensory scores were well preserved in the mince with added CP. Cryoprotectants had a beneficial effect on frozen, stored spent hen surimi to protect the elasticity and cohesiveness of the gel.

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

“…In another study, it was reported that deformation was slightly higher in surimi than in only washed minces and that this parameter increased during storage. However, it failed to show any strong correlation with other parameters of texture (Nowsad et al, 2000) as observed here.…”

“…Deformation is influenced mainly by protein quality (Nowsad et al, 2000) and generally a higher grade surimi has a higher breaking force and deformation (Kohyama, Sakai, Azuma, Mizuguchi, & Kimura, 2001). However, it was reported that deformation was independent of the gel strength and that there was no significant difference among samples for deformation of two different grades of blue whiting surimi (Kohyama et al, 2001) and in giant squid muscle using different gelling ingredients (Go´mez-Guille´n & Montero, 1997).…”

“…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).…”

Aktivitas Air (Aw) dan Warna Dendeng Daging Giling Terkait Cara Pencucian (Leaching) dan Jenis Daging yang Berbeda

“…Penelitian terkait surimi dan surimi-like lebih banyak mengkaji pencucian dan krioprotektan (Nowsad et al, 2000), frekuensi pencucian (Mega, 2006a), dan frekuensi pencucian dan pH (Jin et al, 2007(Jin et al, , 2008(Jin et al, dan 2009. Kajian terhadap ukuran partikel daging saat dicuci belum dikaji.…”

Some Physico-Chemical Properties of Surimi-Like Material Made From Goat Meat as Affected by Sucrose Level

“…Currently, surimi and surimi seafoods are also produced and consumed in many countries (Manfield, 2003). The successful development of the fish surimi process and increasing market share of surimi-based seafoods throughout the world have led to studies aimed the use of red meat and poultry in surimi product to develop new products from chicken (Nowsad et al, 2000;Lee and Min, 2004), and sheep (Antonomanolaki et al, 1999). Reported studies have identified large variations in functional properties of myofibrillar proteins associated with muscle fiber types.…”