Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
- Title
- Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
- Author
- 고광웅
- Keywords
- Surimi; Imitation Fish Paste; Mechanically Deboned Chicken Meat Hydrolysates; Gel Properties; Lipid Oxidation
- Issue Date
- 2014-01
- Publisher
- Asian Australasian Association of Animal Production Societies, 2014.
- Citation
- Asian-Australasian journal of animal sciences, 2014년 , Vol.27, No.1, p.115-122
- Abstract
- This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a $3{\times}4$ factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.
- URI
- https://www.ajas.info/journal/view.php?doi=10.5713/ajas.2013.13284
- ISSN
- 1011-2367; 1976-5517
- DOI
- 10.5713/ajas.2013.13284
- Appears in Collections:
- COLLEGE OF HUMAN ECOLOGY[S](생활과학대학) > FOOD & NUTRITION(식품영양학과) > Articles
- Files in This Item:
There are no files associated with this item.
- Export
- RIS (EndNote)
- XLS (Excel)
- XML