Browse > Article
http://dx.doi.org/10.5851/kosfa.2007.27.3.320

Effect of Cryoprotectants on the Quality Characteristics of Chicken Breast Surimi Manufactured by pH Adjustment during Freezing Storage  

Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Choi, Yeung-Joon (Division of Marine Bioscience, Gyeongsang National University)
Yang, Han-Sul (Department of Animal Science, Gyeongsang National University)
Park, Gu-Boo (Department of Animal Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.27, no.3, 2007 , pp. 320-328 More about this Journal
Abstract
This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.
Keywords
pH adjustment; cryoprotectants; chicken breast; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By Web Of Science : 1  (Related Records In Web of Science)
Times Cited By SCOPUS : 1
연도 인용수 순위
1 Ahn, J. H., Lee, H. G., Kim, J. W., Kim, J. C., Yoon, H. S., and Park, K. H. (1999). Highly concentrated branched oligosaccharides as cryoprotectant for surimi. J. Food Sci. 64, 418-422   DOI   ScienceOn
2 Antonomanolaki, R. E., Vareltzis, K. P., Georgakis, S. A., and Kaldrymidou, E. (1999) Thermal gelation properties of surimi-like material made from sheep meat. Meat Sci. 35, 429-435
3 Knight, M. K. (1992) Red meat and poultry surimi. In: The Chemistry of Muscle Based Food. Johnston, D. E., Knight, M. K., and Ledward, D. A. (eds.), The Royal Society of Chemistry, UK, pp. 222
4 Oehiai, Y., Ochiai, L., Hashimoto K., and Watabe. S. (2001) Quantitative estimation of dark muscle content in the mackerel meat paste and its productions using antisera against myosin light chains. J. Food Sci. 66, 1301-130   DOI   ScienceOn
5 Okada, M. (1964) Effect of washing on the jelly forming ability of fish meat. Nippon Suisan Gakkaishi. 30, 255-261   DOI
6 Reppond, K. D. and Rabbitt, J. K. (1997) Gel properties of surimi from various fish species as affected by moisture content. J. Food Sci. 62, 33-36   DOI   ScienceOn
7 Richards, M. P., Kelleher, S. D., and Hultin, H. O. (1998) Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage. J. Agric. Food Chem. 46, 4363-4371   DOI   ScienceOn
8 Undeland, I., Kelleher, S. D., and Hultin, H. O. (2002) Recovery of functional proteins from herring (Clupeaharengus) light muscle by an acid or alkaline solubilization process. J. Agric. Food Chem. 50, 7371-7379   DOI   ScienceOn
9 Woessner, J. F. (1961) The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acid. Arch. Biochem. Biophys. 93, 440-447   DOI   ScienceOn
10 Jin, S. K., Kim I. S., Chung, H. J., Cho, J. H., Choi, Y. J., and Lee, J. R., (2007) Effects of pH adjustments and sodium chloride addition on quality characteristics of surimi using pork leg. Korean J. Food Sci. Ani. Resour. 27, 35-41   과학기술학회마을   DOI   ScienceOn
11 Park, J. W. and Morrissey, M. T. (2000) Manufacturing of surimi from light muscle fish. In: Surimi and surimi seafood. Park, J. W. (ed.), New York, Marcel Dekker, pp. 23-58
12 SAS (1999) SAS/STAT Software for PC. Release 6.11, SAS Institute Inc., Cary, NC, USA
13 Umemoto S. (1966) A modified methods for estimation of fish muscle protein by Biuret method. Bull. Japan. Soc. Sci. Fish 32, 427-435   DOI
14 Benjakul, S., Visessanguan, W., and Tueksuban, J. (2003) Changes in physico-chemical properties and gel forming ability of lizaedfish (Saurida tumbil) during post-mortem storage in ice. Food Chem. 80, 535-544   DOI   ScienceOn
15 Jung, C. H., Kim, J. S., Jin, S. K., Kim, I. S., Jung, K. J., and Choi, Y. J. (2004b) Gelation properties and industrial application of functional protein from fish muscle-2. Properties of functional protein gel from fish, chicken breast and pork leg and optimum formulation. J. Kor. Soc. Food Sci. Nutr. 33, 1676-1684   과학기술학회마을   DOI   ScienceOn
16 Park, J. D., Kim, J. S., Cho, Y. J., Choi, J. D., and Choi, Y. J. (2003b) Optimum formulation of starch and non-muscle protein for alkali surimi gel from frozen white croaker. Korean J. Soc. Food Sci. Nutr. 32, 1026-1031   과학기술학회마을   DOI   ScienceOn
17 Jin, S. K., Kim I. S., Yang, H. S., Park, G. B., Choi, Y. J., Shin, T. S., and Kim, B. G. (2007) Effects of pH adjustment on characteristics of surimi using pork leg and chicken breast. Korean J. Life Sci. 17, 728-734   과학기술학회마을   DOI   ScienceOn
18 Lee, H. G. and Lanier, T. C. (1995) The role of covalent crosslinking in the texturizing of muscle protein sols. J. Muscle Foods 6, 125-138   DOI   ScienceOn
19 Toyoda, K., Kimura, I., Fujita, T., Noguchi, S. F., and Lee, C. M. (1992) The surimi manufacturing process. Ch. 4 In: Surimi Technology. Lanier, T. C. and Lee, C. M. (eds.), Marcel Dekker, Inc., New York, pp. 79-112
20 Ha, J. U. and D. K. Woo. (1997) Water holding capacity, cooking loss and gel characteristics of pork heart surimi prepared by washing under antioxidative condition. Korean J. Food Sci. Ani. Resour. 17, 226-231
21 Zhou, A., Benjakul, S., Pan, K., Gong, J., and Liu, X. (2006) Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage. Food Chem. 96, 96-103   DOI   ScienceOn
22 Lee, S. K., Han, J. H., Kang, C. G., Lee, M., and Kim, B. C. (1999) Washing solution and cycle affected quality properties of surimi from mechanically deboned chicken meat. Korean J. Anim. Sci. 41, 687-696
23 Luo, Y., Kuwahara, R., Kaneniwa, M., Murata, Y., and Yokoyama. M. (2004) Effect of soy protein isolate on gel properties of Alaska Pollack and common carp surimi at different setting conditions. J. Sci. Food Agri. 84, 663-671   DOI   ScienceOn
24 Smyth, A. B. and O'Neill, E. (1997) Heat induced gelation properties of surimi from mechanically separated chicken. J. Food Sci. 62, 350-355
25 NFI (1991) A manual of standard methods for measuring and specifying the properties of surimi. Lanier, T. C., Hart, K., Martin, R. E. (eds.), University of North Carolina Sea Grant College Program, Raleigh, NC, USA
26 Jittinandana, S., Kenney, P. B., and Slider, S. D. (2005) Cryoprotectants affect physical properties of restructured trout during frozen storage. J. Food Sci. 70, 35-42   DOI   ScienceOn
27 Sych, J., Lacroix, C., Adambounou, L. T., and Castaigne, F. (1990a) Cryoprotective effect of lactitol, palatinit, and polydextrose on cod surimi proteins during frozen storage. J. Food Sci. 55, 356-360   DOI
28 Lee, S. K. and Han, J. H. (1999a) Effects of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat. Korean J. Food Sci. 19, 268-277
29 Lanier, T. C. and Lee, C. M. (1992) Surimi Technology. Marcel Dekker, Inc., New York, USA, pp. 144
30 Srinivasan, S. and Xiong, Y. L. (1996) Gelation of beef heart surimi as affected by antioxidants. J. Muscle Foods 8, 251-263   DOI   ScienceOn
31 Ryu, H. S., Lee, K. W., and Lee, K. H. (1994) Effects of processing conditions on nutritional qualities of seafood. Bull. Korean Fish Soc. 27, 335-343
32 Yoon, K. S. and Lee, C. M. (1990) Cryoprotectant effects in surimi and surimi/mince-based extruded proteins. J. Food Sci. 55, 1210-1216   DOI
33 AOAC (1990) Official methods of analysis, 15th ed, Association of Official Analytical Chemists, Washington, DC
34 Lee, C. M. (1984) Surimi process technology. Food Tech. 38, 69-80
35 Nilsson, K. and Ekstrand, B. (1995) Sensory and chemically measured effects of different freeze treatments on the quality of farmed rainbow trout. J. Food Qual. 18, 177-191   DOI   ScienceOn
36 Franks, F. (1995) Protein destabilization at low temperature. Adv. Prot. Chem. 46, 105-139   DOI
37 Chen, H. H. (2002) Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing. J. Food Sci. 67, 2970-2975   DOI   ScienceOn
38 MacDonald, G. A. and Lanier, T. C. (1991) Carbohydrates as cryoprotectant for meat and surimi. Food Technol. 45, 150-159
39 Park, J. W., Brewer, M. S., McKeith, F. K., Becheter, P. J., and Novakofski, J. (1996) Salt, cryoprotectants and preheating temperature effects on surimi-like material from beef or pork. J. Fodd Sci. 61, 790-795   DOI   ScienceOn