Quality characteristics of spent layer surimi during frozen storage
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.219, sa.1, ss.14-19, 2004 (SCI-Expanded, Scopus)
- 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).