Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat

Abstract

Kamaboko-like products, prepared with NaCl and phosphate buffer wash solutions, had higher yields compared to those prepared with Na-acetate and polyphosphate solutions. Products prepared with polyphosphate wash solution were lightest in color. Higher fat in mechanically deboned poultry meat caused lower yields than lower fat. There were no interactions (P>O.O5) between the temperatures and salt concentrations of the wash solutions on yields of products washed with various concentrations of NaCl. Products prepared with NaCl wash solutions at 2-4"C had higher yields than those prepared at 20-22°C. Generally, products prepared with 1.0% or 1.5% NaCl wash solutions had higher Hunter "L" values and lower Hunter "a" values when compared to those prepared with 0 or 0.5% NaCl washing solutions.

Changes in Myofibrillar Protein and Collagen Content of Mechanically Deboned Chicken Meat Due to Washing and Screening

“…The two fractions of washed meat resulting from the screen separation showed an increase (P < .05) in protein content and a reduction (P < .05) in fat content as compared with the unwashed MDCM. These results are in agreement with previous studies (Hernandez et at, 1986;Dawson et ah, 1988Dawson et ah, , 1989Elkhalifa et «/., 1988;Lin and Chen, 1989;Yang and Froning, 1991). Washed meat that passed through the sieve had a higher protein content and lower fat content than washed meat captured by the sieve.…”

“…A surimi-like (aqueous washing) process applied to mechanically deboned poultry meat (MDPM) has been recognized to increase the meat quality by removing undesirable substances such as heme pigments and fat (Lanier et ah, 1982;Dawson et al, 1988Dawson et al, , 1989Froning and Niemann, 1988;Lin and Chen, 1989). Surimi-processed MDPM would be white in color, and could have a potential to perform a similar role as fish surimi or kamaboka, which is currently used as a binder in restructured seafood and other meat products (Ganse, 1986;Morris, 1988;Holmes, 1991).…”

Enzymatic modification of protein preparation obtained from water-washed mechanically recovered poultry meat

“…One of the methods to rationally use such a material is to produce surimi-type protein preparations. Numerous studies have been conducted on the recovery of myofibril proteins from MRPM (Lin & Chen, 1989;Stangierski & Kijowski, 2000;Yang & Froning, 1992).…”

Optimization of conditions for myofibril preparation from mechanically recovered chicken meat

“…These far, carried out on a laboratory or semi-commercial scale have been concerned mainly with the efficient removal of haeme pigments and fat [2,6,8,17,23,31].…”