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Mohamed MA, Kassem GM, Zahran DA, Emara MT, Mansour N. Impact of mechanically recovered poultry meat (MRPM) on proximate analysis and mineral profile of traditional Egyptian luncheon. JOURNAL OF RADIATION RESEARCH AND APPLIED SCIENCES 2023. [DOI: 10.1016/j.jrras.2022.100521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Miller DK, Yoder LE, Lonergan SM, Sebranek JG, Tarté R. Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages. MEAT AND MUSCLE BIOLOGY 2021. [DOI: 10.22175/mmb.12294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Mechanically separated chicken (MSC) from 2 different separation methods (MSC1, Beehive separator, aged bones [Provisur Technologies, Mokena, IL]; MSC2, Poss separator, fresh bones [Poss Design Limited, Oakville, Ontario, Canada]) and chicken breast trim (CBT) were used as raw materials in frankfurters. Texture, color, and lipid oxidation were measured over a refrigerated storage period of 98 d. Both MSC were higher in fat and lower in moisture than CBT. MSC frankfurters had lower L* and higher a* values than CBT frankfurters, with MSC2 frankfurters having the lowest L* and highest a* (P < 0.05). Thiobarbituric acid-reactive substances values were higher in MSC1 frankfurters (P < 0.05) than in CBT and MSC2 frankfurters. Texture Profile Analysis hardness, cohesiveness, resilience, and chewiness were highest in MSC2 frankfurters. Differences among MSC resulted in detectable differences in finished product attributes, with MSC2 frankfurters being darker and redder and having lower levels of lipid oxidation than MSC1 frankfurters, underscoring the importance of understanding the specific functional attributes of MSC obtained by different processes prior to product formulation and manufacturing.
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Baéza E. Characteristics of processed poultry products. WORLD POULTRY SCI J 2020. [DOI: 10.1080/00439339.2020.1834340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Miller DK, Acevedo NC, Lonergan SM, Sebranek JG, Tarté R. Rheological characteristics of mechanically separated chicken and chicken breast trim myofibril solutions during thermal gelation. Food Chem 2020; 307:125557. [DOI: 10.1016/j.foodchem.2019.125557] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 09/12/2019] [Accepted: 09/16/2019] [Indexed: 01/16/2023]
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Stangierski J, Andrzejewski W, Tomaszewska-Gras J, Grześ B, Konieczny P, Urbańska M. Effect of Washing on the Quality of Surimi-Like Preparation Obtained from Soft Tissue of Freshwater Mussel Sinanodonta woodiana (Lea, 1834). JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1518360] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jerzy Stangierski
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Wojciech Andrzejewski
- Division of Inland Fisheries and Aquaculture, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
| | - Jolanta Tomaszewska-Gras
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Bożena Grześ
- Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Piotr Konieczny
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Maria Urbańska
- Division of Zoology, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Poznań, Poland
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Arshad MS, Imran A, Nadeem MT, Sohaib M, Saeed F, Anjum FM, Kwon JH, Hussain S. Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants. Lipids Health Dis 2017; 16:108. [PMID: 28595582 PMCID: PMC5465442 DOI: 10.1186/s12944-017-0496-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 05/24/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Current day consumers prefer natural antioxidants to synthetic antioxidants because they are more active. However, the activity generally depends on the specific condition and composition of food. The aim of this study was to investigate the effect of wheat germ oil and α-lipoic acid on the quality characteristics, antioxidant status, fatty acid profile, and sensory attributes of chicken nuggets. METHODS Six types of diets were prepared for feeding the chickens to evaluate the quality of nuggets made from the leg meat of these experimental animals. These included control, diet enriched with wheat germ oil (WGO), which is a rich natural source of α-tocopherol (AT), diet with added AT or α-lipoic acid (ALA), diet with a combination of either ALA and WGO (ALA + WGO) or ALA and synthetic AT (ALA + AT). ALA has great synergism with synthetic as well as natural AT (WGO). RESULTS The diet with WGO and ALA showed the best potential with respect to both antioxidant activity and total phenolic content. HPLC results revealed that the chicken nuggets made from WGO + ALA group showed maximum deposition of AT and ALA. The stability of the nuggets from control group was found to be significantly lower than that of nuggets from the WGO + ALA group. Total fatty acid content too was higher in the nuggets from this group. The poly unsaturated fatty acids (PUFA) were found to be higher in the nuggets from the groups fed with a combination of natural and synthetic antioxidants. CONCLUSION It is concluded that the combination of natural and synthetic antioxidants in the animal feed exerts a synergistic effect in enhancing the stability and quality of chicken nuggets.
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Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan. .,School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea.
| | - Ali Imran
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Tahir Nadeem
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences, Government College University Faisalabad, Punjab, Pakistan
| | - Joong-Ho Kwon
- School of Food Science and Biotechnology, Kyungpook National University, Daegu, South Korea
| | - Shahzad Hussain
- College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Cortez-Vega WR, Fonseca GG, Bagatini DC, Prentice C. Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material. Korean J Food Sci Anim Resour 2017; 37:162-167. [PMID: 28515639 PMCID: PMC5434202 DOI: 10.5851/kosfa.2017.37.2.162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 10/20/2016] [Accepted: 11/11/2016] [Indexed: 11/06/2022] Open
Abstract
Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.
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Affiliation(s)
- William Renzo Cortez-Vega
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados - MS, Brazil
| | - Gustavo Graciano Fonseca
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados - MS, Brazil
| | - Daniela Cardozo Bagatini
- Laboratory of Bioengineering, Faculty of Biological and Environmental Sciences, Federal University of Grande Dourados, Dourados - MS, Brazil
| | - Carlos Prentice
- Laboratory of Food Technology, School of Food and Chemistry, Federal University of Rio Grande - RS, Brazil
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Tournour HH, Cunha LM, Magalhães LM, Lima RC, Segundo MA. Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. FOOD SCI TECHNOL INT 2017; 23:328-337. [PMID: 28166644 DOI: 10.1177/1082013216661860] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The proximate composition, instrumental and perceived appearance of chicken nuggets formulated with varying contents of mechanically deboned chicken meat and varying concentrations of grape pomace extract were evaluated, with the choice of formulations following a central composite design. Significant differences (P < 0.05) in fat content were mainly associated to the extent of mechanically deboned chicken meat incorporation. Colour variables ( CIE a* and b*, and Whiteness index) varied significantly (P < 0.05), with redness (a*) being the variable most influenced by the incorporation of mechanically deboned chicken meat. Whiteness index decreased with added mechanically deboned chicken meat and grape pomace extract. Response surface was applied to identify formulations with higher acceptance scores. Correspondence analysis of open-ended comments complemented the information obtained from overall acceptance, adding valuable descriptive attributes of nugget samples. Thus, addition of grape pomace extract up to 120 mg/kg and mechanically deboned chicken meat up to 15 g/100 g did not adversely affect the perceived appearance of chicken nuggets. Mechanically deboned chicken meat and grape pomace extract can be successfully used for the elaboration of novel products, for different market segments, with healthy connotations highlighted by antioxidant properties retained by the grape pomace extract.
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Affiliation(s)
- Hernán H Tournour
- 1 LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.,2 Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal
| | - Luís M Cunha
- 1 LAQV, REQUIMTE/DGAOT, Faculty of Sciences, University of Porto, Porto, Portugal.,3 GreenUP/CITAB-UP, DGAOT, Faculty of Sciences, University of Porto, Vila do Conde, Portugal
| | - Luís M Magalhães
- 4 UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
| | - Rui C Lima
- 5 Sense Test, Lda., Vila Nova de Gaia, Portugal
| | - Marcela A Segundo
- 4 UCIBIO, REQUIMTE, Department of Chemistry, Faculty of Pharmacy, University of Porto, Porto, Portugal
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Arshad MS, Anjum FM, Khan MI, Saeed F, Imran A, Sohaib M, Nadeem M, Hussain S. Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12849] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Vehari Pakistan
| | - Shahzad Hussain
- College of Food and Agricultural Sciences; King Saud University; Saudi Arabia
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Sohaib M, Butt MS, Anjum FM, Khan MI, Shahid M. Augmentation of Oxidative Stability, Descriptive Sensory Attributes and Quality of Meat Nuggets from Broilers by Dietary Quercetin and ALPHA-Tocopherol Regimens. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12614] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sohaib
- Department of Food Science, Nutrition and Home Economics; Government College University; 38000 Faisalabad Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology; University of Agriculture; 38040 Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Department of Food Science, Nutrition and Home Economics; Government College University; 38000 Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; 38040 Faisalabad Pakistan
| | - Muhammad Shahid
- Department of Biochemistry; University of Agriculture; Faisalabad Pakistan
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11
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Stangierski J, Baranowska HM. The Influence of Heating and Cooling Process on the Water Binding in Transglutaminase-Modified Chicken Protein Preparation, Assessed Using Low-Field NMR. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1618-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Jin SK, Choi JS, Choi YJ, Lee SJ, Lee SY, Hur SJ. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates. J Food Sci 2015; 80:S1563-7. [DOI: 10.1111/1750-3841.12920] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2015] [Accepted: 05/03/2015] [Indexed: 11/30/2022]
Affiliation(s)
- S. K. Jin
- Dept. of Animal Resources Technology; Gyeongnam Natl. Univ. of Science and Technology; Jinju Gyeongnam 660-758 Republic of Korea
| | - J. S. Choi
- Swine Science and Technology Center; Gyeongnam Natl. Univ. of Science and Technology; Jinju Gyeongnam 660-758 Republic of Korea
| | - Y. J. Choi
- Dept. of Seafood Science and Technology; Gyeongsang Natl. Univ; Jinju Gyeongnam Republic of Korea
| | - S. J. Lee
- Dept. of Animal Science and Technology; Chung-Ang Univ; 4726 Seodong-aero, Daedeok-myeon Anseong-si Gyeonggi 456-756 Republic of Korea
| | - S. Y. Lee
- Dept. of Animal Science and Technology; Chung-Ang Univ; 4726 Seodong-aero, Daedeok-myeon Anseong-si Gyeonggi 456-756 Republic of Korea
| | - S. J. Hur
- Dept. of Animal Science and Technology; Chung-Ang Univ; 4726 Seodong-aero, Daedeok-myeon Anseong-si Gyeonggi 456-756 Republic of Korea
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de Almeida MA, Villanueva NDM, Gonçalves JR, Contreras-Castillo CJ. Quality attributes and consumer acceptance of new ready-to-eat frozen restructured chicken. Journal of Food Science and Technology 2015; 52:2869-77. [PMID: 25892785 DOI: 10.1007/s13197-014-1351-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/19/2014] [Accepted: 04/01/2014] [Indexed: 11/30/2022]
Abstract
The aim of the present study was to develop a new restructured product, cooked and frozen ready-to-eat product that was prepared with boneless chicken meat (breast and drumstick) and mechanically separated chicken meat (MSCM). Non-meat ingredients, such as transglutaminase (TG) and egg albumin powder, were tested to obtain a better strength of adhesion between the meat particles. Five formulations for restructured chicken were developed as follows: T1 (1 % transglutaminase), T2 (1 % transglutaminase and 15 % MSCM), T3 (1 % egg albumin powder), T4 (1 % egg albumin powder and 15 % MSCM) and T5 (1 % transglutaminase, 1 % egg albumin powder and 15 % MSCM). The results of the experiment showed a greater luminosity (L*) in the treatments with TG (T1) and albumin (T3). The treatments without MSCM (T1 and T3) presented significantly lower mean values for redness (a*) when compared to treatments with MSCM (T2, T4 and T5) (p ≤ 0.05). No significant differences were noted between the treatments (p ≥ 0.05) when analyzing the percentage of total saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and cholesterol content. Consumer testing showed a high acceptance of the restructured products in all evaluated attributes. Similarly, with regard to the purchase intention, consumers mostly expressed that they would probably or certainly buy the products, for treatments T1, T2, T3 and T5. Moreover, the meat cuts with no commercial value, can transform into new ready-to-eat products that have a high probability of success in the market.
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Affiliation(s)
- Marcio Aurelio de Almeida
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
| | - Nilda Doris Montes Villanueva
- Facultad de Ingeniería Agraria, Universidad Católica Sedes Sapientiae, Esq. Constelaciones y Sol de Oro S/N Urbanización Sol de Oro, Los Olivos, Lima, Peru
| | - José Ricardo Gonçalves
- Meat Technology and Development Center, Food Technology Institute, Av. Brasil 2880, 13070 173 Campinas, São Paulo Brazil
| | - Carmen J Contreras-Castillo
- Department of Agroindustry, Food and Nutrition of Escola Superior de Agricultura "Luiz de Queiroz", University of São Paulo, Av. Pádua Dias 11, 13418-900 Piracicaba, São Paulo Brazil
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Ana PA, Juliana AL, Geferson, Mariana MF, Denise PDL, Graciela LB, Luiz AF, Cristiane C, Rosane MP, Lauro V. Assessment of the oxidative state, related parameters and quality of muscle tissue in Nile tilapia with the application of homeopathic product Homeopatila 100 in high-density cages. ACTA ACUST UNITED AC 2015. [DOI: 10.5897/ajpp2014.4256] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Cortez-Vega WR, Fonseca GG, Prentice C. Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:763-772. [PMID: 25694684 PMCID: PMC4325066 DOI: 10.1007/s13197-013-1056-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/28/2013] [Accepted: 06/04/2013] [Indexed: 06/04/2023]
Abstract
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T = 2, 7, and 12 °C), time (t = 5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R = 2:1, 4:1, and 6:1 w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT = 5).
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Affiliation(s)
- William Renzo Cortez-Vega
- />Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
| | - Gustavo Graciano Fonseca
- />Faculty of Engineering, Laboratory of Bioengineering, Federal University of Grande Dourados, Rodovia Dourados-Itahum, Km 12, 79.804-970 Dourados, MS Brazil
| | - Carlos Prentice
- />Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil
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Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, Ham YK, Kim CJ. Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky. Korean J Food Sci Anim Resour 2014; 34:727-35. [PMID: 26761667 PMCID: PMC4662185 DOI: 10.5851/kosfa.2014.34.6.727] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 08/06/2014] [Accepted: 08/08/2014] [Indexed: 11/20/2022] Open
Abstract
This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The pH value of the jerky formulated with only chicken breast was 5.94, while the replacement of chicken breast with MDCM significantly increased the pH (p<0.05). The protein content and shear force of the jerkies decreased with increasing amounts of MDCM, whereas the fat, ash content and processing yield showed the opposite tendency (p<0.05). Replacement with up to 10% MDCM had no adverse effects on the sensory characteristics of the semi-dried chicken jerky. In experiment II, four levels of pork collagen (0, 1, 2, and 3%) were added to the semi-dried chicken jerky formulated with 90% chicken breast and 10% MDCM. The addition of collagen increased the moisture content, but decreased the ash content of the jerkies produced (p<0.05). The processing yield of the jerkies increased with increasing added amounts of collagen (p<0.05). It was found that the jerkies formulated with 0-2% collagen had significantly higher overall acceptance score than those prepared with 3% collagen (p<0.05). In conclusion, MDCM and collagen could be useful ingredients to reduce the production cost and improve the processing yield of semi-dried chicken jerky. The optimal levels of MDCM and collagen which could be added without adverse effects on the sensory characteristics were up to 10% and 2%, respectively.
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Affiliation(s)
- Dong-Heon Song
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ji-Hun Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yun-Sang Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
- Research Group of Convergence Technology, Korea Food Research Institute, Seongnam 463-746, Korea
| | - Hyun-Wook Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Ko-Eun Hwang
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Yong-Jae Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Youn-Kyung Ham
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
| | - Cheon-Jei Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea
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Stangierski J, Rezler R, Lesnierowski G. Analysis of the effect of heating on rheological attributes of washed mechanically recovered chicken meat modified with transglutaminase. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2014.05.005] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Scientific Opinion on the public health risks related to mechanically separated meat (MSM) derived from poultry and swine. EFSA J 2013. [DOI: 10.2903/j.efsa.2013.3137] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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Ramadhan K, Huda N, Ahmad R. Physicochemical and sensory characteristics of burger made from duck surimi-like material. Poult Sci 2012; 91:2316-23. [DOI: 10.3382/ps.2011-01747] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Clerjon S, Kondjoyan A, Bonny J, Portanguen S, Chevarin C, Thomas A, Bauchart D. Oil uptake by beef during pan frying: Impact on fatty acid composition. Meat Sci 2012; 91:79-87. [DOI: 10.1016/j.meatsci.2011.12.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2011] [Revised: 12/19/2011] [Accepted: 12/20/2011] [Indexed: 10/14/2022]
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21
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de Oliveira Filho PRC, Viegas EMM, Kamimura ES, Trindade MA. Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2012. [DOI: 10.1080/10498850.2011.590270] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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23
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Mohamed HM, Mansour HA. Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.07.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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24
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HSU KUOCHIANG, LIU DENGCHENG, OCKERMAN HERBERTW, TAN FAJUI. POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS. J FOOD QUALITY 2011. [DOI: 10.1111/j.1745-4557.2011.00393.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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25
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Lee JJ, Choi JS, Jung DS, Park SH, Choi YI. Quality and Storage Characteristics of Mechanically Deboned Chicken Meat Added Chicken Sausage. Korean J Food Sci Anim Resour 2011. [DOI: 10.5851/kosfa.2011.31.3.460] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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26
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Ikhlas B, Huda N, Noryati I. Chemical Composition and Physicochemical Properties of Meatballs Prepared from Mechanically Deboned Quail Meat Using Various Types of Flour. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ijps.2011.30.37] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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28
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Castro-Briones M, Calderón G, Velazquez G, Rubio M, Vázquez M, Ramírez J. Mechanical and functional properties of beef products obtained using microbial transglutaminase with treatments of pre-heating followed by cold binding. Meat Sci 2009; 83:229-38. [DOI: 10.1016/j.meatsci.2009.05.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2008] [Revised: 04/29/2009] [Accepted: 05/05/2009] [Indexed: 10/20/2022]
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30
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CASTRO-BRIONES MARTÍN, CALDERÓN GEAZULN, VELAZQUEZ GONZALO, SALUD-RUBIO M, VÁZQUEZ MANUEL, RAMÍREZ JOSÉA. EFFECT OF SETTING CONDITIONS USING MICROBIAL TRANSGLUTAMINASE DURING OBTENTION OF BEEF GELS. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00212.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Choi YS, Jeong JY, Choi JH, Han DJ, Kim HY, Lee MA, Paik HD, Kim CJ. Effect of Packaging Methods on the Quality Properties of Stick Type Restructured Jerky. Korean J Food Sci Anim Resour 2007. [DOI: 10.5851/kosfa.2007.27.3.290] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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32
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Bonato P, Perlo F, Teira G, Fabre R, Kueider S. NUGGETS FORMULADOS CON CARNE DE AVE MECÁNICAMENTE RECUPERADA Y LAVADA: ESTABILIDAD DURANTE EL ALMACENAMIENTO EN CONGELACIÓN NUGGETS WITH WASHED MECHANICALLY DEBONED CHICKEN MEAT: FROZEN STORAGE STABILITY. ACTA ACUST UNITED AC 2006. [DOI: 10.1080/11358120609487680] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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