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Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi

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Abstract

The surimi samples were divided into four groups (C, surimi made from Alaska pollack by water washing with NaCl-free cryoprotectant; T1, made from spent laying hen breast by water washing with NaCl-free cryoprotectant; T2, made from spent laying hen breast by water washing with NaCl and sugar-free cryoprotectant; T3, made from spent laying hen breast by water washing with NaCl-contained cryoprotectant). In proximate compositions, collagen and myofibrillar protein were significantly higher in spent laying hen breast surimi samples (T1, T2, and T3) than Alaska pollack surimi sample (C). Folding test score was significantly higher in T3 in all storage periods. Spent laying hen breast surimi samples (T1, T2, and T3) had higher lighness (L*) and whiteness (W) than Alaska pollack surimi sample (C) in all storage period. In sensory evaluation, T3 showed significantly higher score in all sensory evaluation items. As a result of study, the qualities of T3 are higher than those of other surimi samples.

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Acknowledgement

This research was supported by Technology Development Program for (‘Agriculture and Forestry’ or ‘Food’ or ‘Fisheries’), Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea.

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Authors and Affiliations

  1. Department of Animal Resources Technology, Jinju National University, Gyeongnam, Jinju, Chilam-dong, 150, Republic of Korea

    Sang Keun Jin, Il Suk Kim, Hyun Jung Jung & Dong Hun Kim

  2. Division of Marine Bioscience, Gyeongsang National University, Gyeongnam, Tongyeong, Inpyeong-dong, 445, Republic of Korea

    Yeung Joon Choi

  3. Department of Food Science, University of Massachusetts Amherst, Amherst, MA, 01003, USA

    Sun Jin Hur

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  1. Sang Keun Jin
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  2. Il Suk Kim
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Correspondence to Sun Jin Hur.

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Jin, S.K., Kim, I.S., Jung, H.J. et al. Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi. Food Bioprocess Technol 4, 1407–1413 (2011). https://doi.org/10.1007/s11947-010-0392-7

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