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KMID : 1024620060260010064
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Food Science of Animal Resources
2006 Volume.26 No. 1 p.64 ~ p.69
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Effect of pH Control on Physico-chemical Characteristics of Chicken Breast Surimi
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Jin Sang-Keun
Kim Il-Suk
Hur Sun-Jin
Park Ki-Hoon
Ha Ji-Hee
Kang Seoc-Mo
Choi Yeung-Joon
Kim Jin-Soo
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Abstract
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This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). was higher in order of T3>T2>T4>T1 and was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.
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KEYWORD
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pH adjustment, physico-chemical characteristics, chicken breast, surimi
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