EFFECT OF CRUDE SALT SOLUBLE MYOFTBRILLAR PROTEINS FROM DUCK AND GOOSE GIZZARDS ON THE QUALITY OF CHICKEN MEAT BALLS

摘要

IntroductionGizzard is a heavily muscle pouch that is used to masticate the feed and begin the digestion of the feed in poultry. Gizzards occupied about 3.5-4.1% of the poultry carcass and usually removed from the carcass on the slaughtering line then emptied and took away the lining and washed (Mountney and Parkhurst, 1995). They are prepared for retail sale by fresh or cooked with spiced in far eastern Asia area. Zarkadas et al. (1997) stated that the total soluble intracellular protein fraction averaged 86.3% of the total protein isolated from chicken gizzards. They also concluded that gizzard soluble protein may be added to formulations of meats and poultry products due to their good protein quality and digestibility. The aim of the present study is evaluate the protein quality of the salt soluble myofibrillar proteins from duck and goose gizzards and really applied in chicken meat balls.