Effect of number and washing solutions on functional properties of surimi-like material from duck meat
Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Ramadhan, Kurnia [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2011 |
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| Schlagwörter: |
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| Anmerkung: |
© Association of Food Scientists & Technologists (India) 2011 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of food science and technology - Springer India, 1964, 51(2011), 2 vom: 26. Aug., Seite 256-266 |
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| Übergeordnetes Werk: |
volume:51 ; year:2011 ; number:2 ; day:26 ; month:08 ; pages:256-266 |
| Links: |
|---|
| DOI / URN: |
10.1007/s13197-011-0510-1 |
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OLC202840485X |
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| 520 | |a Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. | ||
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10.1007/s13197-011-0510-1 doi (DE-627)OLC202840485X (DE-He213)s13197-011-0510-1-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ramadhan, Kurnia verfasserin aut Effect of number and washing solutions on functional properties of surimi-like material from duck meat 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. Washed meats Mechanical deboning Duck meat Surimi-like material Huda, Nurul aut Ahmad, Ruzita aut Enthalten in Journal of food science and technology Springer India, 1964 51(2011), 2 vom: 26. Aug., Seite 256-266 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2011 number:2 day:26 month:08 pages:256-266 https://doi.org/10.1007/s13197-011-0510-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2011 2 26 08 256-266 |
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10.1007/s13197-011-0510-1 doi (DE-627)OLC202840485X (DE-He213)s13197-011-0510-1-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ramadhan, Kurnia verfasserin aut Effect of number and washing solutions on functional properties of surimi-like material from duck meat 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. Washed meats Mechanical deboning Duck meat Surimi-like material Huda, Nurul aut Ahmad, Ruzita aut Enthalten in Journal of food science and technology Springer India, 1964 51(2011), 2 vom: 26. Aug., Seite 256-266 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2011 number:2 day:26 month:08 pages:256-266 https://doi.org/10.1007/s13197-011-0510-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2011 2 26 08 256-266 |
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10.1007/s13197-011-0510-1 doi (DE-627)OLC202840485X (DE-He213)s13197-011-0510-1-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ramadhan, Kurnia verfasserin aut Effect of number and washing solutions on functional properties of surimi-like material from duck meat 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. Washed meats Mechanical deboning Duck meat Surimi-like material Huda, Nurul aut Ahmad, Ruzita aut Enthalten in Journal of food science and technology Springer India, 1964 51(2011), 2 vom: 26. Aug., Seite 256-266 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2011 number:2 day:26 month:08 pages:256-266 https://doi.org/10.1007/s13197-011-0510-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2011 2 26 08 256-266 |
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10.1007/s13197-011-0510-1 doi (DE-627)OLC202840485X (DE-He213)s13197-011-0510-1-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ramadhan, Kurnia verfasserin aut Effect of number and washing solutions on functional properties of surimi-like material from duck meat 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. Washed meats Mechanical deboning Duck meat Surimi-like material Huda, Nurul aut Ahmad, Ruzita aut Enthalten in Journal of food science and technology Springer India, 1964 51(2011), 2 vom: 26. Aug., Seite 256-266 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2011 number:2 day:26 month:08 pages:256-266 https://doi.org/10.1007/s13197-011-0510-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2011 2 26 08 256-266 |
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10.1007/s13197-011-0510-1 doi (DE-627)OLC202840485X (DE-He213)s13197-011-0510-1-p DE-627 ger DE-627 rakwb eng 660 VZ 58.00 bkl Ramadhan, Kurnia verfasserin aut Effect of number and washing solutions on functional properties of surimi-like material from duck meat 2011 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier © Association of Food Scientists & Technologists (India) 2011 Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. Washed meats Mechanical deboning Duck meat Surimi-like material Huda, Nurul aut Ahmad, Ruzita aut Enthalten in Journal of food science and technology Springer India, 1964 51(2011), 2 vom: 26. Aug., Seite 256-266 (DE-627)129607991 (DE-600)242498-8 (DE-576)015102726 0022-1155 nnns volume:51 year:2011 number:2 day:26 month:08 pages:256-266 https://doi.org/10.1007/s13197-011-0510-1 lizenzpflichtig Volltext GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.00 VZ AR 51 2011 2 26 08 256-266 |
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Effect of number and washing solutions on functional properties of surimi-like material from duck meat |
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Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. © Association of Food Scientists & Technologists (India) 2011 |
| abstractGer |
Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. © Association of Food Scientists & Technologists (India) 2011 |
| abstract_unstemmed |
Abstract Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products. © Association of Food Scientists & Technologists (India) 2011 |
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Effect of number and washing solutions on functional properties of surimi-like material from duck meat |
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Huda, Nurul Ahmad, Ruzita |
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