Effect of Chicken Meat Protein on Gel Properties of Different Surimi Quality
Keywords:
functional properties, gelation, mixed gel, surimi and chicken mixed gelAbstract
Surimi is often used as a raw material for fish jelly products, which sometimes face raw material shortages or have low quality. The improvement of functional properties of medium quality (SM) and low quality (SL) surimi gels with breast chicken meat was investigated. The chicken gel preparation conditions were studied by comparing unwashed minced chicken (UW) and minced chicken rinsed 3 times (W) with ground chicken meat to ice water ratio (w/w) of 1:4. The mixtures were heated at 40 °C for 30 min, followed by 90 °C for 20 min (40/90), and at 60 °C for 30 min, followed by 90 °C for 20 min (60/90). Then, the mixtures of surimi and chicken meat at ratios (w/w) of 75:25 and 50:50, heated at 40/90 and 60/90 were compared with mixtures of chicken meat at 60/90 and surimi at 40/90. The 50:50 ratio and 60/90 °C treatment gave optimum gel properties, with breaking force, breaking distance, gel strength, springiness, cohesiveness and chewiness higher than those of 40/90. Breaking force, hardness and chewiness increased from surimi gel by 1.45, 2.14 and 1.92 times, respectively. Moreover, the mixed gel had higher gel strength, hardness, chewiness than those of the 75:25 ratio (p≤0.05). In contrast, the 50:50 ratio of SL and chicken gels at 60/90 and 40/90 showed no differences in gel properties (p>0.05), while gel strength, springiness, cohesiveness, L*, b*, and whiteness were higher than those of the 75:25 ratio (p≤0.05). The breaking force, hardness, springiness, cohesiveness and chewiness of the 50:50 ratio increased from the surimi gel by 1.34, 1.71, 1.14, 1.71 and 3.31 times, respectively. Therefore, adding water-washed chicken to the surimi could greatly improve the texture of medium-quality surimi and slightly improve the texture of low-quality surimi.
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