Quality characteristics of spent layer surimi during frozen storage

Ensoy U., Kolsarici N., Candogan K.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, sa.1, ss.14-19, 2004 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 219 Sayı: 1
  • Basım Tarihi: 2004
  • Doi Numarası: 10.1007/s00217-004-0886-5
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.14-19
  • Anahtar Kelimeler: spent layer surimi, frozen storage, cryoprotectants, composition, water-holding capacity, DEBONED CHICKEN MEAT, MYOFIBRILLAR PROTEIN, CRYOPROTECTANTS, COLOR, COMPONENTS, EXTRACTION, BROILER, HEN
  • Ankara Üniversitesi Adresli: Evet

Özet

The effects of different washing solutions and cryoprotectants on quality characteristics of spent layer surimi were studied during frozen storage at -18 degreesC. The highest (P<0.05) process yield was obtained with 0.5% sodium bicarbonate and 0.04 M sodium phosphate buffer solutions. While washing resulted in decreases (P<0.05) in protein, fat, cholesterol and ash contents, collagen and myofibrillar protein showed increases compared to the unwashed mince. A cryoprotectant mixture of 2% sucrose+2% sorbitol+0.3% sodium pyrophosphate resulted in higher water-holding capacity, except for surimi washed with 0.04 M sodium phosphate buffer solution, and lower cooking loss (P<0.05) than a cryoprotectant mixture of 4% sucrose+2.8% sorbitol. Increased lightness and decreased redness was observed as a result of washing with all solutions (P<0.05).