Funding for this project was partly provided by the Food Sub-Programme of the Operational Programme for Industrial Development which is administered by the Dept. of Agriculture, Food and Forestry and supported by national and EU funds.
Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 326–330, March 1997
How to Cite
SMYTH, A. B. and O'NEILL, E. (1997), Heat-Induced Gelation Properties of Surimi From Mechanically Separated Chicken. Journal of Food Science, 62: 326–330. doi: 10.1111/j.1365-2621.1997.tb03994.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 3/18/96; revised 6/22/96; accepted 7/10/96.
- mechanically separated chicken meat;
- chicken surimi;
- dynamic rheology
Chicken surimi was prepared from fresh mechanically separated chicken meat using a sodium bicarbonate washing process. The heat-induced gelation properties were assessed under different conditions of pH, temperature, heating rate, protein and sodium tripolyphosphate (TPP) concentrations. Surimi gel strength increased (p < 0.05) after: reducing pH from 6.4 to 6.0, increasing temperature from 40°C to 80°C, reducing heating rate from 5°C/min to 1°C/min, increasing protein concentration from 4% (w/w) to 8% (w/w) or addition of 0.3% (w/w) TPP. Freeze thaw stability studies revealed that the gel strength of surimi decreased (p < 0.05) when subjected to frozen storage at – 18°C.