Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
作者： Sang-Keun Jin , Il-Suk Kim , Yeung-Joon Choi , Gu-Boo Park , Han-Sul Yang
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摘要: This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi made from washing two (Tl) or times (T2) with water as well pH adjustments at 3.0 (T3) 11.0 (T4). The contents moisture and crude fat were significantly higher in pH-adjusted material than after washing. Again, collagen yield washed samples, whereas protein samples. There no significant difference myofibrillar content among differences following found. T4 showed highest rating All physical characteristics Tl T2 had hardness, gumminess chewiness samples (p<0.05). lightness (L *) when times, 3.0-adjusted lower whiteness (W) then other Myoglobin
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