Effect of washing cycles on the quality of surimi-like material obtained from mechanically deboned chicken meat

Cortez-Vega, W. and Fonseca, G. and Zanette, B. and Prentice, C. (2017) Effect of washing cycles on the quality of surimi-like material obtained from mechanically deboned chicken meat. Acta Alimentaria, 46 (2). pp. 172-180. ISSN 0139-3006

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Abstract

The appropriate number of washing cycles for obtaining most of the surimi-like materials is not well defined in literature. The aim of this work was to investigate the influence of the number of washing cycles (one, two, or four) on the quality of surimi-like material obtained from mechanically deboned chicken meat (MDCM) using the bleaching method with sodium bicarbonate. The product was evaluated based on its chemical and physical characteristics. The chemical compositions of samples showed an increase in protein (45.7 to 89.9%, dry basis) and decrease in fat (49.1 to 7.0%, dry basis) contents, while the moisture content increased from 69.5 to 79.1% after four washing cycles. Washing diminished yield. Gel prepared with MDCM washed once showed the lowest gel strength (507.1 g.cm). It thereafter increased to 546.0 and 602.7 g.cm after double and quadruple washings, respectively. Higher content of myofibrillar proteins and higher whiteness were also obtained after successive washings. It was concluded that four washing cycles was the most appropriate method for producing surimi-like material from MDCM.

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