IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT

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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Oleg GALENKO, Svitlana SCHULER, Vadim BEZPALKO, Ostap GASYUK
Formato:	article
Lenguaje:	EN
Publicado:	Stefan cel Mare University of Suceava 2020
Materias:	Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/1311bb67b8054fb3998bfbe20538c42d
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:1311bb67b8054fb3998bfbe20538c42d
record_format	dspace
spelling	oai:doaj.org-article:1311bb67b8054fb3998bfbe20538c42d2021-12-02T18:18:26ZIMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT2068-66092559-6381https://doaj.org/article/1311bb67b8054fb3998bfbe20538c42d2020-06-01T00:00:00Zhttp://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/722/650https://doaj.org/toc/2068-6609https://doaj.org/toc/2559-6381The 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.Oleg GALENKOSvitlana SCHULERVadim BEZPALKOOstap GASYUKStefan cel Mare University of SuceavaarticleFood processing and manufactureTP368-456ENFood and Environment Safety, Vol 19, Iss 2, Pp 170-175 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Food processing and manufacture TP368-456
spellingShingle	Food processing and manufacture TP368-456 Oleg GALENKO Svitlana SCHULER Vadim BEZPALKO Ostap GASYUK IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
description	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.
format	article
author	Oleg GALENKO Svitlana SCHULER Vadim BEZPALKO Ostap GASYUK
author_facet	Oleg GALENKO Svitlana SCHULER Vadim BEZPALKO Ostap GASYUK
author_sort	Oleg GALENKO
title	IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
title_short	IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
title_full	IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
title_fullStr	IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
title_full_unstemmed	IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
title_sort	impact of washing solutions on chemical composition and physico-chemical properties of surimi-like mechanically deboned turkey meat
publisher	Stefan cel Mare University of Suceava
publishDate	2020
url	https://doaj.org/article/1311bb67b8054fb3998bfbe20538c42d
work_keys_str_mv	AT oleggalenko impactofwashingsolutionsonchemicalcompositionandphysicochemicalpropertiesofsurimilikemechanicallydebonedturkeymeat AT svitlanaschuler impactofwashingsolutionsonchemicalcompositionandphysicochemicalpropertiesofsurimilikemechanicallydebonedturkeymeat AT vadimbezpalko impactofwashingsolutionsonchemicalcompositionandphysicochemicalpropertiesofsurimilikemechanicallydebonedturkeymeat AT ostapgasyuk impactofwashingsolutionsonchemicalcompositionandphysicochemicalpropertiesofsurimilikemechanicallydebonedturkeymeat
_version_	1718378258357026816

IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT

Ejemplares similares