title: Effect of mechanically deboned chicken meat hydrolysates on the physicochemical properties of imitation fish paste.
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 3×4 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<0.05). The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05). Angiotensin I-converting enzyme (ACE) activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05). In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Sang-Keun
authors: SK
authors: Jin
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Gwang-Woong
authors: GW
authors: Go
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Eun-Young
authors: EY
authors: Jung
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Hyun-Jung
authors: HJ
authors: Lim
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Han-Sul
authors: HS
authors: Yang
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju, Gyeongnam 660-758, Korea.
authors: Jae-Hong
authors: JH
authors: Park
keywords: Gel Properties; Imitation Fish Paste; Lipid Oxidation; Mechanically Deboned Chicken Meat Hydrolysates; Surimi