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Extraction of Lipid and Pigment Components from Mechanically Deboned Chicken Meat
Author(s) -
DAWSON P.L.,
SHELDON B.W.,
BALL H.R.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07798.x
Subject(s) - sodium bicarbonate , extraction (chemistry) , food science , chemistry , pigment , chromatography , red meat , organic chemistry
Three washing solutions were tested to reduce color and remove fat from mechanically deboned chicken meat (MDCM). MDCM was mixed with either 0.5% sodium bicarbonate, 0.1% acetate buffer, or tap water and passed through a 3.9 mm mesh screen. The meat retained by the screen (captured meat, CM) and the solution passing through the screen (not‐captured, NC) were centrifuged separately. All extraction treatments resulted in significant reductions in fat with the NC meat being significantly lower in fat than the captured meat regardless of the wash media. Bicarbonate washed CM was significantly lighter in color (L*= 64.1) than all other extraction treatments and lighter and less red (a*=4.5) than the MDCM (L*= 49.2, a*= 9.0).