• Asian-Australasian Journal of Animal Sciences
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• v.21 no.3
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• pp.449-455
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• 2008

This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four times (T2) with water as well as by pH adjustments at 3.0 (T3) or 11.0 (T4). The contents of moisture and crude fat were significantly higher in the surimi manufactured from pH-adjusted material than after washing. Again, collagen and yield were significantly higher in chicken breast surimi manufactured from washed than pH-adjusted samples, whereas crude protein was higher in the pH-adjusted than washed surimi samples. There was no significant difference in myofibrillar protein content among the surimi manufactured after different washing times and differences following pH adjustments were found. T4 showed highest myofibrillar protein content rating among the surimi samples. All physical characteristics were higher in pH-adjusted chicken breast surimi than in T1 and T2 washed surimi samples. The pH-adjusted surimi had higher hardness, gumminess and chewiness than washed surimi samples (p<0.05). The chicken breast surimi made by pH adjustments had higher lightness (L*) than when made by washing times, whereas pH 3.0-adjusted surimi samples had lower whiteness (W) then the other surimi samples. Myoglobin content was significantly higher in the surimi manufactured from pH-adjusted chicken breast samples.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.238-242
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• 1998

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at $2{\pm}2^{\circ}C$, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P<0.05). Chicken wings from retailsale store significantly (P<0.05) decreased generation time (GT) compared to other chicken carcasses.

• Korean Journal of Veterinary Research
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• v.31 no.3
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• pp.271-277
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• 1991

To investigate the epidemiological trait of listeriosis, Listeria spp were isolated from poultry meat, products and environmental specimens in chicken slaughterhouse. Also determined were isolation rates by the different enrichment procedures, the biochemical properties of isolates. In a total of 307 samples including poultry meat, liver, feathers, feces, chiller water, scalding water overflow and slaughterhouse floor, Listeria spp were isolated predominantly from scalding water overflow (90.0%), body skin before washing (66.7%), liver (20.0%) and feathers(15.0%) However, few Listeria spp were isolated from body skin after washing and feces. The higher isolation rates were obtained in the secondary enrichment procedure (7.2%) than in the primary enrichment (3.9%); after stored the secondary enrichment cultures for 2 weeks at $4^{\circ}C$, Listeria spp were present in 9.8%. The majority of the isolated Listeria spp were identical to those of the standards strains in biochemical and cultural properties. Overall, Listeria spp were present in 13.4% of the specimens tested, and were in order of prevalence of L innocua(11.1%), L monocytogenes(3.3%), L grayi(0.7%) and L murrayi(0.3%).

• Food Science of Animal Resources
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• v.25 no.3
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• pp.265-270
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• 2005

This study was carried out to investigate the effects of washing times on quality characteristics of chicken breast surimi. The surimi was prepare after 2 (C), 4 (T1) and 6 (T2) times washed with a ratio 6 : 1 distilled water-chicken breast meat. The moisture and crude protein content of T1 and T2 were higher than that of C. The myofibrillay protein and yield of C was higher (p<0.05) than those of T1 and T2. The pH of C was higher (p<0.05) compare to other treatments. The WHC was no significant differences between the all treatments. The shear force of all treatments were tended to higher as washing times increased. The breaking force and deformation value of T2 were lower than other treatments. The $L^{*}$ values in C and $b^{\ast}$ values in T1 were significantly (p<0.05) lower among the treatments group. The hardness and gumminess of T1 was higher (p<0.05) compared to T2. The springiness of treatments increased as washing times increased. The sensory score of surimi made from chicken breast meat was not affected by the washing times.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1758-1763
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• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Journal of the Korea Convergence Society
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• v.11 no.10
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• pp.213-217
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• 2020

An eco-friendly water purifier was developed using natural minerals, plants, and sludge from water purification plants. A wastewater complex treatment system using this water purification agent was developed. The wastewater complex treatment system goes through the process of inflow of contaminated water, input of water purification agent, operation of a pressurized flotation device, sludge flotation, sludge collection and treatment water discharge. This device was applied to the removal of green algae in livestock desorption liquid, broiler washing water, factory wastewater, sewage treatment plant and pond to obtain excellent removal rate. The use of natural water purification agents for organic waste purification has not been investigated.

• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.29-35
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• 2015

This study was performed to analyze the distribution and antimicrobial resistance of pathogenic microorganisms isolated from the carcass and environments of chicken processing plant located in Gyeonggi province from October to November in 2010. Chicken slaughterhouse was visited 3 times and totally 40 samples were collected from chicken carcass before and after washing (n=14), chicken cuts (n=7), cooling water (n=8), brine (n=2), cutting knives (n=7) and working plate (n=2). Whole-chicken rinsing technique (for chicken carcasses) and swab technique (for working plate and knives) were used to analyze the distribution of pathogenic microorganisms. In addition, brine and chilling water from storage tanks were gathered using sterilized tubes and used as samples. The matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS) for whole cell fingerprinting in combination with a dedicated bioinformatic software tool was used to identify the isolated microorganisms. The pathogenic microorganisms, such as Bacillus cereus (n=8) and Staphylococcus aureus (n=9), were isolated form the chicken processing process (chicken carcasses of before and after chilling, chicken cuts, and working plate). The antimicrobial susceptibility of those isolated microorganisms was analyzed using 21 antimicrobial agents. In the case of B. cereus, it showed 100% of resistance to subclasses of penicillins and peptides, and it also resistant to cephalothin, a member of critically important antimicrobials (CIA), however there was no resistance (100% susceptible) to vancomycin and chloramphenicol. S. aureus showed 100% resistance to subclasses of peptides and some of penicillins (penicillin and oxacillin), however, it showed 100% susceptibility to cephalosporins (cefazolin and cephalothin). All of the tested pathogens showed multi drug resistance (MDR) more than 4 subclasses and one of B. cereus and S. aureus showed resistance to 9 subclasses. After the ban on using the antimicrobials in animal feed in July 2011, there would be some change in microbial distribution and antimicrobial resistance, and it still has a need to be analyzed.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1059-1066
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• 2005

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

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.