Korean Journal of Poultry Science (한국가금학회지)

The Korean Society of Poultry Science (한국가금학회)
권호 표지

Functional Properties of Mechanically Deboned Chicken Meat from Various Chicken Parts

부위별로 제조된 기계발골 계육의 가공적성에 관한 연구

  • 이성기 (강원대학교 축산가공학과) ;
  • 김희주 (강원대학교 축산가공학과) ;
  • 김용재 (강원대학교 축산가공학과) ;
  • 조규석 (강원대학교 축산가공학과) ;
  • 김종원 (강원대학교 축산가공학과)
  • Published : 1994.12.01
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Abstract

The functional properties of mechanically deboned chicken meat(MDCM) from whole carcass, whole carcass without exsanguination, neck without skin, leg hone, and upper back and rib were studied. Also, the effects of adding different levels of gelatin and MDCM to the comminuted meats were investigated. Proximate composition values of MDCM ranged from 54.2 to 68.6% moisture, 14.5 to 19.7% protein, 12.3 to 30.1% fat, and 1.1 to 1.3% ash. The MDCM from leg hone had a higher content of fat, and a lower contents of moisture and protein. The MDCM from neck without skin tended to be opposite to the MDCM from leg hone. The total pigment and myoglobin levels were highest in MDCM from whole carcass without exsanguination such as 3.83 and 0.29 rng /g, and those from the other parts were 1.58~2.93 mg /g and 0. 17~0.31 mg /g, respectively. The emulsifying capacity and water holding capacity were highest in MDCM from neck without skin which contained lower levels of fat, collagen and hydroxyproline, but a higher level of salt soluble protein. The emulsifying capacity of comminuted meat decreased as gelatin content increased. The extractability of hydroxyproline from gelatin showed a higher solubility in acidic solution. The MDCM could he added up to 20% level without detrimentally affecting functional properties of comminuted meats although they had less water holding capacity and cooking loss as the proportion of MDCM increased.

Keywords

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