Yield, proximate composition, protein fractions, and myoglobin contents of surimi-like products from culled duck (Anas platyrhynchos) meat.

摘要

Surimi-like products were prepared by washing ground culled duck meat using three different washing solutions; iced tap water (treatment 1), 0.1 percent NaC1 (treatment 2), and 0.5 percent NaHCO_3 (treatment 3) solutions. The processing involved grinding followed by three times washing and chopping to obtain surimi-like product from culled duck meat. Surimi-like products were packed in polyethylene plastic bags and stored in a freezer. Percent recovery, of surimi-like products was 81.87, 81.23 and 79.11 percent for treatment 1, treatment 2 and treatment 3, respectively. Surimi-like products regardless of the solutions used for washing had lower protein, fats, and ash but higher moisture contents than ground unwashed culled duck meat. Surimi-like products have significantly higher myofibrillar proteins, but lower sarcoplasmic proteins and myoglobin contents than unwashed ground culled duck meat (P<0.05). The salt insoluble proteins were not affected by washing treatments.