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http://dx.doi.org/10.5187/JAST.2007.49.6.847

Effect of Cryoprotectants on Quality Properties of Chicken Breast Surimi  

Jin, S.K. (Department of Animal Resources Technology, Jinju National University)
Kim, I.S. (Department of Animal Resources Technology, Jinju National University)
Kim, S.J. (Department of Animal Resources Technology, Jinju National University)
Jeong, K.J. (Department of Animal Resources Technology, Jinju National University)
Lee, J.R. (Department of Animal Resources Technology, Jinju National University)
Choi, Y.J. (Division of Marine Bioscience, Gyeongsang National University)
Publication Information
Journal of Animal Science and Technology / v.49, no.6, 2007 , pp. 847-856 More about this Journal
Abstract
This study was conducted to determine the effect of cryoprotectants(sugar, sorbitol, polyphosphate) on quality properties of chicken breast surimi manufactured by pH adjustment(pH 11.0) during frozen storage. Final surimi was divided into experimental units to which the following treatments were randomly assigned: C(Alaska pollack surimi, two times washing, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive); T1(chicken breast surimi, 0.3% polyphosphate additive); T2(chicken breast surimi, 5% sorbitol ＋0.3% polyphosphate additive); T3(chicken breast surimi, 4% sugar＋5% sorbitol＋0.3% polyphosphate additive). All amino acid contents of control were higher than those of all treatments, while T2 was higher in amino acid contents among the treatments. Shear force of all treatments were higher than that of control, but the breaking force, deformation and gel strength were lower. The TBARS(thiobarbituric acid reactive substances) and VBN(volatile basic nitrogen) values of all treatments were lower than those of control, The TBARS values of all treatments were increased with increased storage period. In sensory evaluation, the score of appearance, meat color and overall acceptability of control were higher than those of all treatments, but aroma, juiciness and tenderness were lower than those for all treatments.
Keywords
Cryoprotectants; Quality properties; pH adjustment; Chicken breast; Surimi;
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