Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material

  • Cortez-Vega, William Renzo (Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados) ;
  • Fonseca, Gustavo Graciano (Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados) ;
  • Bagatini, Daniela Cardozo (Laboratory of Food Technology, School of Food and Chemistry, Federal University of Rio Grande) ;
  • Prentice, Carlos (Laboratory of Food Technology, School of Food and Chemistry, Federal University of Rio Grande)
  • Received : 2016.03.14
  • Accepted : 2016.11.11
  • Published : 2017.04.30
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Abstract

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

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References

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