title: The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack.
abstract: Imitation crab stick (ICS) samples were divided into 5 treatments, a control composed of commercial ICS containing no breast meat from spent laying hens, and treatments 1, 2, 3, and 4, in which 5, 10, 15, and 20% batter from breast meat of whole spent laying hens was substituted for Alaska pollack surimi, respectively. Imitation crab stick samples containing spent laying hen breast meat batter showed significantly (P < 0.05) higher moisture levels than the control sample. However, the myoglobin and metmyoglobin levels did not differ significantly (P > 0.05) among ICS samples. During storage, whiteness was greater in the control sample than in the ICS samples containing spent laying hen breast meat batter. The saturated and monounsaturated fatty acids increased, whereas the polyunsaturated fatty acids decreased in response to substituting surimi with spent laying hen breast meat batter. The moisture content and pH were increased as the amount of spent laying hen breast meat batter increased. The lipid oxidation value (TBA-reactive substances) and protein degradation value (volatile basic nitrogen) tended to increase during storage as the amount of spent laying hen breast meat batter increased. None of the sensory evaluation items differed among ICS samples during storage, although the color of the final products, mechanical color (by colorimeter), and textural properties did differ among samples. These results indicate that substituting laying hen breast meat batter for Alaska pollack surimi is a very useful method for the production of ICS because it enables the use of a simple production process that does not require steps, such as washing or pH adjustment, for myofibrillar protein recovery.
authors.affiliation: Department of Animal Resources Technology, Jinju National University, Gyeongnam, Jinju, Chilam-dong 150, Republic of Korea.
authors.forename: S K
authors.initials: SK
authors.lastname: Jin
authors.forename: I C
authors.initials: IC
authors.lastname: Hur
authors.forename: J Y
authors.initials: JY
authors.lastname: Jeong
authors.forename: Y J
authors.initials: YJ
authors.lastname: Choi
authors.forename: B D
authors.initials: BD
authors.lastname: Choi
authors.forename: B G
authors.initials: BG
authors.lastname: Kim
authors.forename: S J
authors.initials: SJ
authors.lastname: Hur
mesh_terms: D000818:Animals; D002645:Chickens; D003116:Color; D005227:Fatty Acids / Q000737:chemistry; D005511:Food Handling; D048388:Gadiformes; D008461:Meat Products / Q000592:standards*; D009210:Myofibrils; D009211:Myoglobin
chemical_list: D005227:Fatty Acids; D009211:Myoglobin