Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle
Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle
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DOI：
10.3382/ps.2008-00212
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发表时间：
2009-07-01
期刊：
影响因子：
4.4
通讯作者：
Choi, Y. H.
中科院分区：
文献类型：
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作者：
Kang, G. H.;Kim, S. H.;Choi, Y. H.
本研究比较了2种肌原纤维蛋白提取方法在鸡脯肉制备鸡肉鱼糜中的应用。一种方法涉及用0.1、0.5或1%氯化钠溶液清洗1次，然后用蒸馏水清洗2次，每次清洗后均质化并离心胸肌（新方法; NM）。另一种方法仅使用蒸馏水进行提取，重复洗涤3次，然后在每次洗涤后均质化并离心胸肌（常规方法; CM）。面糊和熟凝胶的红度值显著降低（P
In this study, 2 myofibrillar protein extraction methods were compared for the preparation of chicken surimi using spent hen breast muscle. One method involved 1 washing with 0.1, 0.5, or 1% sodium chloride solution followed by 2 washings with distilled water, with homogenization and centrifugation of the breast muscle after each washing (new method; NM). The other method used only distilled water for the extraction, and washing was repeated 3 times followed by homogenization and centrifugation of the breast muscle after each washing (conventional method; CM). The redness values of the batter as well as the cooked gel were significantly lower (P