title: Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat.
abstract: Mechanically deboned chicken meat (MDCM) was washed with water, 0·5% NaCl or 0·5% NaHCO(3) solutions. Approximately 75·5% of the total hemoprotein pigments were removed by washing of MDCM with a sodium bicarbonate solution which resulted in the best colour improvements in the samples. Approximately 18·7% of total lipids were removed as a result of aqueous washing. The yield of proteins ranged from 56·5% after one washing with water to 43·4% after washing with water and then with a sodium bicarbonate solution. The Hunter L and a colour parameters of the samples correlated well with the total hemoproteins (correlation coefficients -0·984 and +0·947, respectively); corresponding correlation coefficient with the Hunter b value was only +0·693.
authors: Department of Biochemistry, Memorial University of Newfoundland, St John's, NF, A1B 3X9 Canada.
authors: F
authors: F
authors: Shahidi
authors: J
authors: J
authors: Synowiecki
authors: A C
authors: AC
authors: Onodenalore