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EFFECT OF SURIMI CONTAINING SPENT LAYING HEN BREAST ON THE QUALITY OF CRAB ANALOGUE
Author(s) -
JIN S.K.,
KIM I.S.,
CHOI Y.J.,
KIM B.G.,
HUR S.J.
Publication year - 2010
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2008.00302.x
Subject(s) - tbars , thiobarbituric acid , food science , chemistry , fatty acid , fishery , marination , lipid oxidation , zoology , biology , biochemistry , lipid peroxidation , antioxidant
The crab analogue samples were made from Alaska pollack with golden threadfin bream surimi (Control), and a combination of Alaska pollack with golden threadfin bream surimi and a low amount of spent hen breast surimi (treatment 1, T1). Treatment 2 (T2) was made from Alaska pollack with golden threadfin bream surimi and a high amount of spent hen breast surimi, and treatment 3 (T3) was made from Alaska pollack with golden threadfin bream with mechanically deboned chicken meat (MDCM). T3 shows a significantly lower moisture amount compared with other samples. Crude protein was higher in T1 than in other samples at 4 weeks of storage. pH was significantly lower in control (C) than those of other samples until 2 weeks of storage, and cooking loss was higher in C than in other samples, while shear force and cholesterol were higher in T3 compared with other samples. In meat color, lightness ( L* ) was significantly higher in T2 than in other samples. Whiteness of T2 was significantly higher compared with that of other samples. In fatty acid composition, saturated fatty acid was significantly higher in T3, while unsaturated fatty acid was higher in C than in other samples. C showed significantly higher thiobarbituric acid‐reactive substances (TBARS) value, while TBARS value was lower in T2 compared with other samples. In sensory evaluation, the color and overall acceptability were significantly lower in T3 compared with other samples. These results demonstrated that the crab analogue product could be made from spent hen breast, although the quality of crab analogue containing MDCM sample (T3) is a little lower than other crab analogue samples.PRACTICAL APPLICATIONS The application of the surimi technology in the production of a surimi‐based product from other meats such as chicken, pork and beef could provide a new approach toward increasing its value and utilization. In the present study, imitation crab analogue was made from surimi containing spent laying hen breast with various ingredients. Imitation crab analogue product can be made from spent laying hen breast, although the quality of imitation crab analogue containing mechanically deboned chicken meat is a little lower than that of other imitation crab analogue samples.