Department of Animal Science and Technology, National Taiwan University, Taipei 106, Taiwan.
Poultry Industry Section, Department of Animal Industry, Council of Agriculture, Executive Yuan, Taipei 100, Taiwan.
Poult Sci. 2022 Jun;101(6):101885. doi: 10.1016/j.psj.2022.101885. Epub 2022 Mar 29.
The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product recipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing procedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast and large Grade A egg and even fit adults' daily essential amino-acid requirement. Besides, the lower (P < 0.05) water loss of cooked CS products during the storage (4°C) was shown beyond 2.0% salt addition in CS products. For efficient/ecofriendly extraction and sodium-content reduction, the washing once with a 0.1% salt solution and 2% salt addition in the recipe is recommended in the CS batter recovered from broiler breast and its products, respectively.
从废弃的鸡胸肉通过 3 次洗涤步骤和配方中添加 2.5%的盐可以成功开发出一种鸡肉鱼糜（CS）产品。在我们之前的研究中，由于肉鸡胸肉（肌肉中蛋白质含量更高）的特点，本研究旨在优化从肉鸡胸肉中回收的 CS 面糊的洗涤步骤和 CS 产品配方中的盐添加水平。用 0.1%盐溶液洗涤一次的步骤与初始洗涤步骤（三步洗涤程序）相比，CS 面糊的质地特性和颜色参数（除 a*值外）没有差异（P > 0.05）。与肉鸡胸肉和大 A 级鸡蛋相比，通过这种洗涤步骤获得的 CS 面糊的氨基酸含量更高，甚至符合成年人日常必需氨基酸的需求。此外，在 4°C 下储存期间，CS 产品的煮熟 CS 产品的水分损失较低（P < 0.05），在 CS 产品中添加超过 2.0%的盐。为了高效/环保的提取和降低钠含量，建议在从肉鸡胸肉中回收的 CS 面糊及其产品中分别使用 0.1%盐溶液洗涤一次，并在配方中添加 2%的盐。
