The Study of Effect of Surimi Production Steps on Chemical Composition and Electrophoresis Pattern of Myofibrillar Proteins of Mechanically Deboned poultry meat (MDPM)
Subject Areas :
Food Science and Technology
Sh Haji BagherNaeeni
1
,
S.E Hoseini
2
,
هما Behmadi
3
,
علیرضا Pazhand
4
1 - Graduated MSc of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - Member of the Scientific Board of the Research Institute of Agricultural Engineering and Technical Engineering Research Division Food and Postharvest Technology, Karaj, Iran
4 - Director of Production and Research and Development Atameh Pars Meat Products Ccompany, Tehran, Iran.
Received: 2013-08-19
Accepted : 2013-12-22
Published : 2013-08-23
Keywords:
electrophoresis,
Mechanically deboned poultry meat (MDPM),
Surimi,
Abstract :
Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological properties as well as low lipids and saturated fatty acids contents. Besides, production processes applied during the surimi production can improve the technological properties of MDPM. That is to say, the production steps of surimi can change chemical composition and concentration of myofibrillar proteins and improve functional properties of MDPM. In this study, MDPM was prepared from the poultry meat. The production process consisted of 2 washing steps with sodium bicarbonate solution followed by another washing step with 4°C water. Afterwards, chemical properties of MDPM and surimi (moisture content, protein, lipid, and ash content) as well as electrophoresis pattern were evaluated. Result showed that surimi production steps could significantly decrease protein, lipid and ash contents; however, moisture content of MDPM increased significantly. The result of electrophoresis indicated a significant increase in heavy chain myosin with 200 KDa and actin with 45 KDa molecular weights. It was concluded that the production steps improved the chemical properties and increased the concentration of MDPM myofibrillar proteins.
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Ng, X.Y. and Huda, N. (2011). Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes. International Food Research Journal, 18: 731-740.
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Park, J.W. and John Lin, T.M. (2005). Surimi and surimi seafood. Food Science and Technology, 142: 33-106.
Perlo, F., Bonato, P., Teira, G., Fabre, R. and Kueider, S. (2006). Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note. Meat Science, 72: 785–788.
Pussa, T., Pallin, E., Raudsepp, P., Soidla, R. and Rei, M. (2008). Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (hippophaerhamnoides) berry residues-Food Chemistry, 107: 714–721.
Pussa,T., Raudsepp, P., Toomik, P., Pallin, R., Maeorg, U., Kuusik, S., Soidla, R., Rei, M. (2009). A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat. Journal of Food Composition and Analysis, 22: 307–314.
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Radomyski, T. (2000). Characteristics of main protrein fractions in male turkey meat.Electronic journal of polish agricultural universities, Food Science and Technology, 3(1): 01.
Ramadhan, K., Huda,N. and Ahmad, R. (2014). Effect of number and washing solutions on functional properties of surimi-like material from duck meat. Food Science and Technology, 51(2): 256-266.
· Sams, A.R. (2001). Poultry meat processing. Business & Economics, pp. 207.
Serdaroglu, M., YIldizturp, G. and Baudatlioulu, N. (2005). Effects of deboning methods on chemical composition and some properties of beef and turkey meat. Turkish Journal of Veterinary and Animal Sciences, 29(3): 797-802.
Stangierski, J. and Kijowski, J. (2006). Cryoprotection of myofibrillar preparation from poultry meat. EPC 2006 - 12th European Poultry Conference, Verona, Italy.
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Akm-Nowsad, A., Huang, W.F., Kanoh, S. and Niwa, E. (2000). Washing and cryoprotectant effects on frozen storage of spent hen surimi. Poultry Science, 79: 913–920.
Anonymous. (2005). Microorganisms in food. Academic/Plenum Publishers, New York, pp.123.
Campo-Deano, L. and Tovar, C.A. (2007). Influence of the kind of cryoprotectant on the viscoelastic properties of squid surimi. Annual transactions of the nordic rheology society, 15.
Chandan, R.C., Hui, Y.H., Clark, S., Cross, N.A., Dobbs, J.C. and Shimoni, E. (2007). Handbook of food products manufacturing: health, meat, milk, poultry. by John Wiley & Sons, Inc, pp.776-780.
Ensoy, U., Kolsarici, N. and Candogan, K. (2004). Quality characteristics of spent layer surimi during frozen storage.European Food Research and Technology, 219:14–19.
Huda, N., Ismail, L. and Ahmad, R. (2010). Physicochemical properties of low-fat duck sausage formulated with palm oil. Asian Journal of Poultry Science, 4(3): 113-121.
Huda, N., Lengand, O.H. and Nopianti, R. (2011). Cryoprotective effects of different levels of polydextrose threadfin bream surimi during frozen storage. Journal of Fisheries and Aquatic Science, 6(4): 404-416.
Ionescu, A., Aprodu, I., lacramioarazara, M., vasiie, A. and gurau, G. (2003). The obtaining and characterization of mechanically deboned chicken meat myofibrillar protein concentrates. The Annals of the University Dunarea de Jos of Galati Fascicle VI-Food technology, 38-43.
Kaba, N. (2006). The determination of technology and storage period of surimi production from anchovy (Engraulisencrasicholus L., 1758). Turkish Journal of Fisheries and Aquatic Sciences, 6: 29-35.
Keun Jin, S., Kim, S., Jung, H.J., Hun Kim, D., JoonChoi, Y. and Jin Hur, S. (2011). Effect of cryoprotectants on chemical, mechanical and sensorial characteristics of spent laying hen surimi. Food Bioprocess Technology, 4: 1407–1413.
Kong, B., Yuanyuan, G., Xiufang, X., Qian, L., Yanging, L. and Hongsheng, CH. (2013). Cryoprotectants reduce protein oxidation and structure deterioration induced by freeze-thaw cycles in common carp (cyprinuscarpio) surimi. Food Biophysics, DOI 10. 1007/s11483-012-9281-0.
Lee, C.M. (1986). Surimi manufacturing and fabrication of surimi-based products. Food Technology, 40: 115-124.
Lyver, A. (1997). Formulation, shelf-life and safety studies on value-added seafood products. A thesis submitted to the Graduate Faculty for the Degree of Masters of Science. Department of Food Science and Agricultural Chemistry Macdonald Campus, McGill University Montreal, Quebec, pp. 2-5.
Li, C.T and Wick, M. (2000). Improvement of the physicochemical properties of pale soft and exudative (PSE) pork meat products with an extract from mechanically deboned turkey meat (MDTM). Meat Science, 58:189 -195.
Moosavi-Nasab, M., Alli, I., Ismail, A.A. and Ngadi, M.O. (2003). Protein structural changes during preparation and storage of surimi. Journal of Food Science, 70(7): 448–453.
Marcos, B., Kerry, J.P. and Mullen, A.M. (2010). High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science, 85: 115–120.
Ng, X.Y. and Huda, N. (2011). Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes. International Food Research Journal, 18: 731-740.
Omana, D.A., Xu,Y., Moayedi,V. and Betti, M.(2010). Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins. Process Biochemistry: 45: 375–381.
Park, J.W., Lin, T.M. and Jirawat, Y. (1997). New developments in manufacturing of surimi and surimi sea food. Food Reviews International, 13(4): 577- 610.
Park, J.W. and John Lin, T.M. (2005). Surimi and surimi seafood. Food Science and Technology, 142: 33-106.
Perlo, F., Bonato, P., Teira, G., Fabre, R. and Kueider, S. (2006). Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat: Research note. Meat Science, 72: 785–788.
Pussa, T., Pallin, E., Raudsepp, P., Soidla, R. and Rei, M. (2008). Inhibition of lipid oxidation and dynamics of polyphenol content in mechanically deboned meat supplemented with sea buckthorn (hippophaerhamnoides) berry residues-Food Chemistry, 107: 714–721.
Pussa,T., Raudsepp, P., Toomik, P., Pallin, R., Maeorg, U., Kuusik, S., Soidla, R., Rei, M. (2009). A study of oxidation products of free polyunsaturated fatty acids in mechanically deboned meat. Journal of Food Composition and Analysis, 22: 307–314.
Promeyrat, A., Gatellier, P., Lebret, B., Kajak-Siemaszko, K., Aubry, L. and SantLhoutellier, V. (2010). Evaluation of protein aggregation in cooked meat. Food Chemistry, 121: 412–417.
Parvathy, U. and George, S. (2011). Influence of cryoprotectant levels on storage stability of surimi from Nemipterusjaponicus and quality of surimi-based products. Journal Food Scince Technology DOI 10.1007/s13197-011-0590-y
Radomyski, T. (2000). Characteristics of main protrein fractions in male turkey meat.Electronic journal of polish agricultural universities, Food Science and Technology, 3(1): 01.
Ramadhan, K., Huda,N. and Ahmad, R. (2014). Effect of number and washing solutions on functional properties of surimi-like material from duck meat. Food Science and Technology, 51(2): 256-266.
Sams, A.R. (2001). Poultry meat processing. Business & Economics, pp. 207.
Serdaroglu, M., YIldizturp, G. and Baudatlioulu, N. (2005). Effects of deboning methods on chemical composition and some properties of beef and turkey meat. Turkish Journal of Veterinary and Animal Sciences, 29(3): 797-802.
Stangierski, J. and Kijowski, J. (2006). Cryoprotection of myofibrillar preparation from poultry meat. EPC 2006 -
