title: Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology.
abstract: Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T = 2, 7, and 12 °C), time (t = 5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R = 2:1, 4:1, and 6:1 w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT = 5).
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil.
authors.forename: William Renzo
authors.initials: WR
authors.lastname: Cortez-Vega
authors.affiliation: Faculty of Engineering, Laboratory of Bioengineering, Federal University of Grande Dourados, Rodovia Dourados-Itahum, Km 12, 79.804-970 Dourados, MS Brazil.
authors.forename: Gustavo Graciano
authors.initials: GG
authors.lastname: Fonseca
authors.affiliation: Laboratory of Food Technology, School of Chemistry and Food, Federal University of Rio Grande, Rio Grande, Brazil.
authors.forename: Carlos
authors.initials: C
authors.lastname: Prentice
keywords: Characterization; Chicken; Mechanically separated meat; Surimi-like material; Textural properties