Impact of washing solutions on chemical composition and physicochemical properties of surimi-like mechanically deboned turkey meat
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Дата
2020
ORCID
DOI
Науковий ступінь
Рівень дисертації
Шифр та назва спеціальності
Рада захисту
Установа захисту
Науковий керівник
Члени комітету
Видавець
Анотація
The impact of washing solutions on mechanically deboned turkey meat (MDM) was
evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic
acid (pH 5.8). Inorganic phosphoric acid was found to be the strongest ionization constants, with
tartaric, then citric, malic, lactic and succinic acids. In washed samples found that moisture content at
the end of the study was 87.6%–92.7%, fat 1.04%–3.2%, protein 17.4–18.2%, ash 0.079–0.086%. The
number of washing significantly influenced the increase in moisture content and the reduction of fat
content. The moisture content increased from 65.0% (P <0.05) for unwashed masses to 69.3–74.1%
after the second washing and to 76.2–79.7% after the third washing. Obtained surimi-like material
may have a moisture content in the range of 73 to 80%, but 78% moisture content is technologically
the best. During the experimental studies of turkey MDM it was found that the best indicators were
achieved for minced meat washed with 0.3% succinic acid at ambient temperature of 15°C, 1:4 ratio
of turkey MDM to acid solution, 20 min mixing time and 20 min centrifugation. Surimi-like material
washed with succinic acid had higher pH and moisture retention capacity, and showed better colour
changes than unwashed turkey MDM and other surimi-like materials. This study demonstrates that
succinic acid solution provides the achievement of desired surimi-like material with the best
technological quality and low fat content.
Опис
Ключові слова
кафедра технології м’яса і м’ясних продуктів, mechanically deboned turkey meat, washing liquids, surimi-like material, м'ясо індички механічної обвалки, мийні рідини, суріміподібний матеріал
Бібліографічний опис
Impact of washing solutions on chemical composition and physicochemical properties of surimi-like mechanically deboned turkey meat / O. Galenko, S. Schuler, V. Bezpalko, O. Gasyuk // Food and Environment Safety. – 2020. – Volume XIX, Issue 2. – Pp. 170-175