Surimi-Like Material

Freeze dried surimi powder is a surimi type that has been processed through freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 min was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm2, folding value of 4.84, teeth cutting value of 8.26, respectively. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm2, salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, consisted of no damage and clots, than in surimi treated with other dryoprotectants. However, surimi powder still had lower protein content than in wet surimi, and lower physical and chemical properties, particularly its teeth cutting and folding characteristics.

Burgers were made from different types of duck meat i.e. duck surimi-like material with polydextrose added, duck surimi-like material with sucrose-sorbitol added and duck mince meat. For comparison, burger prepared from chicken mince meat was also prepared. The burgers were investigated for sensory acceptability using hedonic test. Hedonic test was conducted by forty untrained panelists consisting of students of Universiti Sains Malaysia, using 7-point hedonic score to judge their preference on some quality attributes of burgers such as color, texture, aroma, flavor, and overall acceptability. Sensory data were then analyzed to obtain the means and median scores, and clustered based on their preference pattern. Burgers made from duck surimi-like material were preferred in terms of texture, flavor, and aroma compared to burger from duck mince meat. Means of hedonic scores on overall acceptability showed 77.5% of panelists decided on burgers made from duck surimi-like material as the preferred choice after chicken burger. Duck surimi-like material, when applied in processed meat product such as burger, significantly improved its sensorial quality.

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.

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.

Burgers were made from different types of duck meat i.e. duck surimi-like material with polydextrose added, duck surimi-like material with sucrose-sorbitol added and duck mince meat. For comparison, burger prepared from chicken mince meat was also prepared. The burgers were investigated for sensory acceptability using hedonic test. Hedonic test was conducted by forty untrained panelists consisting of students of Universiti Sains Malaysia, using 7-point hedonic score to judge their preference on some quality attributes of burgers such as color, texture, aroma, flavor, and overall acceptability. Sensory data were then analyzed to obtain the means and median scores, and clustered based on their preference pattern. Burgers made from duck surimi-like material were preferred in terms of texture, flavor, and aroma compared to burger from duck mince meat. Means of hedonic scores on overall acceptability showed 77.5% of panelists decided on burgers made from duck surimi-like material as the ...

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.

Poultry production has risen rapidly due to the increased consumption of further processed chicken-based products such as sausages, nuggets and burgers. This increase in poultry consumption has been dominated by chicken meat. Duck meat is also widely available but less frequently utilized in further processed products due to certain limitations of its functional properties. Nonetheless, duck meat production has increased steadily over the years. One technology that may improve the functional properties of meat is surimi processing. This specialized washing process removes undesired components (e.g., fats, blood, enzymes and pigments) and increases the concentration of myofibrillar proteins that play important roles in the functional properties of meat. The successful development of fish surimi has inspired researchers to study surimi-like material made from other animal muscle. Several researchers have tested the properties of surimi-like material made from beef, pork, chicken, mutt...

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.