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KMID : 1024620070270020142
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Food Science of Animal Resources
2007 Volume.27 No. 2 p.142 ~ p.149
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Physico-chemical and Sensory Characteristics of Chicken Breast Surimi with Washing and the Addition of Sodium Chloride
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Hah Kyung-Hee
Jin Sang-Keun
Kim Il-Suk
Ko Byung-Soon
Yang Mi-Ra
Choi Yeung-Joon
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Abstract
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This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The , W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The value decreased as the washing time increased, and the and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The , and shear force values were significantly lower but the , W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.
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KEYWORD
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surimi, physico-chemical characteristics, sensory score, chicken breast, salt
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