Browse > Article
http://dx.doi.org/10.5851/kosfa.2011.31.2.215

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants  

Jin, Sang-Keun (Department of Animal Resources Technology, Gyeongnam National University of Science & Technology)
Choi, Young-Jun (Division of Marine Bioscience, Gyeongsang National University)
Hur, Sun-Jin (Department of Applied Biochemistry, Konkuk University)
Publication Information
Food Science of Animal Resources / v.31, no.2, 2011 , pp. 215-223 More about this Journal
Abstract
Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.
Keywords
surimi-like material; physico-chemical characteristics; chicken breast; alaska pollack; cryoprotectant;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
Times Cited By Web Of Science : 0  (Related Records In Web of Science)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Kuo, C. C. and Chu, C. Y. (2003) Quality characteristics of Chinese sausage made from PSE pork. Meat Sci. 64, 441-449.   DOI   ScienceOn
2 Lesiow, T. and Xiong, Y. L. (2003) Chicken muscle homogenate gelation properties: effect of pH and muscle fiber type. Meat Sci. 64, 399-403.   DOI   ScienceOn
3 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 Agr. 84, 663-671.   DOI   ScienceOn
4 Macdonald, G. A. and Lanier, T. C. (1994) Actomyosin stabilization to freeze-thaw and heat denaturation by lactates salts. J. Food Sci. 59, 101-105.   DOI   ScienceOn
5 Niwa, E. (1992) The chemistry of surimi gelation. In: Surimi Technology. Lanier, T. C. and Lee, C. M. (eds), Marcel Dekkar, Inc., NY, pp. 389-428.
6 Nowsad, A. A., Kanoh, S., and Niwa, E. (2000) Thermal gelation properties of spent hen mince and surimi. Poul. Sci. 79, 117-125.   DOI
7 Ochiai, Y., Ochiai, L., Hashimoto, K., and Watabe, S. (2001) Quantitative estimation of dark muscle content in the mackerel meat paste and its products using antisera against myosin light chains. J. Food Sci. 66, 1301-1305.   DOI   ScienceOn
8 Okada, M. (1985) Ingredients on gel texture. In: Proceedings of the international symposium on engineered seafood including surimi. Martin, R. E. and Collette, R. L. (eds) National Fisheries Institute, Washington, DC.
9 Ahn, D. U., Ajuyah, A., Wolfe, F. H., and Sim, J. S. (1993) Oxygen availability affects prooxidant catalyzed lipid oxidation of cooked turkey patties. J. Food Sci. 58, 278-291.   DOI   ScienceOn
10 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. 52, 429-435.   DOI   ScienceOn
11 AOAC (1990) Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC, USA.
12 Chaijan, M., Benjakul, S., Visessanguan, W., and Faustman, C. (2004) Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Res. Int. 37, 1021-1030.   DOI   ScienceOn
13 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
14 Clark, Jr. J. M. and Switzer, R. L. (1977) Experimental biochemistry, W. H. Freemad & Company, San Francisco, CA, USA.
15 Gomez-Basauri, J. V. and Regenstein, J. F. (1992) Vacuum packaging, ascorbic acid and frozen storage effect on heme and nonheme iron content of mackerel. J. Food Sci. 57, 1337-1339.   DOI
16 Honikel, K. O. (1987) The water binding of meat. Fleischwirtschaft, 67, 1098-1102.
17 Phatcharat, S., Benjakul, S., and Visessanguan, W. (2006) Effects of washing with oxidizing agents on the gel-forming ability and physicochemical properties of surimi produced from Bigeye snapper. Food Chem. 98, 431-439.   DOI   ScienceOn
18 Palka, K. (1999) Changes in intramuscular connective tissue and collagen solubility of bovine m. semitendinosus during retorting. Meat Sci. 53, 189-194.   DOI   ScienceOn
19 Park, J. W. (1994) Functional protein additives in surimi gels. J. Food Sci. 59, 525-527.   DOI   ScienceOn
20 Park, S., Brewer, M. S., Novakofski, J., Bechtel, P. J., and Mckeith, F. K. (1996) Process and characteristics for a surimi-like material made from beef or pork. J. Food Sci. 61, 422-427.   DOI   ScienceOn
21 Ruiz-Capillas, C., Moral, A., and Villagacía. (2003). Use of semitrained panel members in the sensory evaluation of Hake (Merluccius Merluccius, L) analyzed statistically. J. Food Qual. 26, 181-195.   DOI   ScienceOn
22 SAS (2001) SAS/STAT Software for Windows, SAS Institute Inc., Cary, NC, USA.
23 Shenouda, S. Y. K. (1980) Protein denaturation in frozen fish. Adv. Food Res. 26, 275-311.   DOI
24 Smith, D. M. (1987) Functional and biochemical changes in deboned turkey due to frozen storage and lipid oxidation. J. Food Sci. 52, 22-27.   DOI
25 Uddin, M., Okazaki, E., Fukushima, H., Turza, S., Yumiko, Y., and Fukuda, Y. (2006) Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chem. 96, 491-495.   DOI   ScienceOn
26 Wang, B. and Xiong, Y. L. (1999) Characterization of the proteases involved in gel weakening of beef heart surimi. J. Agr. Food Chem. 47, 887-892.   DOI   ScienceOn
27 Jin, S. K., Kim, I. S., Choi, Y. J., Kim, B. G., and Hur, S. J. (2009) The development of imitation crab stick containing chicken breast surimi. LWT-Food Sci. Tech. 42, 150-156.   DOI   ScienceOn
28 Jin, S. K., Kim, I. S., Kim, S, J., Jeong, K, J., Lee, J. R., and Choi, Y. J. (2007) Effect of cryoprotectants on the physicochemical characteristics of chicken breast surimi manufactured by pH adjustment during freezing storage. Korean J. Food Sci. Ani. Resour. 27, 267-276.   DOI   ScienceOn