115 Open Access Asian Australas. J. Anim. Sci. Vol. 27, No. 1 : 115-122 January 2014 http://dx.doi.org/10.5713/ajas.2013.13284
www.ajas.info pISSN 1011-2367 eISSN 1976-5517
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste Sang-Keun Jina, Gwang-woong Go1,a, Eun-Young Jung2, Hyun-Jung Lim2, Han-Sul Yang3,*, and Jae-Hong Park4 Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea 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 34 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
www.ajas.info pISSN 1011-2367 eISSN 1976-5517
Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste Sang-Keun Jina, Gwang-woong Go1,a, Eun-Young Jung2, Hyun-Jung Lim2, Han-Sul Yang3,*, and Jae-Hong Park4 Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea 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 34 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
