Quality Characteristics of Surimi Manufactured by Alaska Pollack, Barren Hen Breast Meat and Mechanically Deboned Chicken Meat

摘要

This study was carried out to compare the physico-chemical and sensory characteristics jbf surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the/control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustment with barren hen breast meat(Tl), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2) and MDCM- J. Co. (T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples (P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of Tl were lower than those of other treatments (P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments (P<0.05). On the other hand, cohesiveness was higher, and lightness and whitenesswere lower in T3 than those of other treatments (P<0.05). Correlation coefficients (>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors (P<0.05). The content of crude protein, cohesiveness andgel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.