The development of imitation crab stick containing chicken breast surimi

被引：22

作者：

Jin, S. K. ^{[2
]}

Kim, I. S. ^{[2
]}

Choi, Y. J. ^{[3
]}

Kim, B. G. ^{[4
]}

Hur, S. J. ^{[1
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Amherst, MA 01003 USA

[2] Jinju Natl Univ, Dept Anim Resources Technol, Gyeongnam, Jinju, South Korea

[3] Gyeongsang Natl Univ, Div Marine Biosci, Gyeongnam, Tongyeong, South Korea

[4] Hansung Foods Co Ltd, Chungnam, Dangin Kun, South Korea

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2009年 / 42卷 / 01期

关键词：

Imitation crab stick; Chicken breast surimi; Alaska pollack; Mechanically deboning chicken meat; Sensory evaluation; GEL-FORMING ABILITY; PROTEIN; TURKEY;

D O I：

10.1016/j.lwt.2008.04.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Imitation crab stick samples were made from Alaska pollack with Golden treadfin bream surimi (C), Alaska pollack with Golden treadfin bream surimi and spent laying hens breast surimi (T1), Alaska pollack with spent laying hens breast surimi (T2), and Alaska pollack with Golden treadfin bream with mechanically deboning chicken meat (MDCM) (T3). Crude protein was significantly lower in T2 and T3 compared with C and T1. However, crude fat and carbohydrate were not significantly different among the samples during storage periods. pH steadily increased until 2 weeks of storage thereafter pH was decreased in all samples. Lightness (L*) and whiteness (W) were significantly lower in T3 than those of other samples. In fatty acid composition, the amount of polyunsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was higher than other fatty acids in all samples at 0 week of storage period. TBARS (thiobarbituric acid reactive substances) value was highest in control sample compared with other samples. In sensory evaluation, color was the highest in C than other samples, whereas T3 was lowest in color than those of other samples. Overall acceptability was significantly highest in T1 compared with other samples during the storage periods. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：150 / 156

页数：7

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