title: The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick.
abstract: The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples were divided into 4 groups: without protein hydrolysate (control), added with 0.5% protein hydrolysate (T1), added with 1.0% protein hydrolysate (T2), and added with 1.5% protein hydrolysate (T3). Results showed that crude protein content did not differ significantly among the ICS samples (p>0.05). ICS sample added with MDC hydrolysates had higher crude fat and ash content but lower moisture content than the control (p<0.05). Lightness was significantly lower in T2 and T3 than in the other groups at 0 and 4 wk of storage. Also, whiteness decreased in the groups contained MDC hydrolysates. Breaking force and jelly strength were higher in samples containing MDC hydrolysates compared to control samples (p<0.05). Additionally, saturated fatty acid contents were lower in the groups containing MDC hydrolysates than in control sample groups (p<0.05). Polyunsaturated fatty acid (PUFA) and essential fatty acids (EFA) were significantly higher in T2 and T3 than the control samples. In particular, all samples containing MDC hydrolysates had reduced thiobarbituric acid-reactive substances (TBARS) values at 4 wk. Free radical scavenging activity also was increased with addition of MDC hydrolysates.
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea.
authors.forename: Sang-Keun
authors.initials: SK
authors.lastname: Jin
authors.affiliation: Department of Animal Resources Technology, Gyeongnam National University of Science & Technology, Jinju 660-758, Korea.
authors.forename: Jin-Won
authors.initials: JW
authors.lastname: Hwang
authors.affiliation: Sunjin Meat Research Center, Kandong, Seoul 134-060, Korea.
authors.forename: Sungsil
authors.initials: S
authors.lastname: Moon
authors.affiliation: Department of Seafood Science & Technology, Gyeongsang National University, Tongyeong 650-160, Korea.
authors.forename: Yeung-Joon
authors.initials: YJ
authors.lastname: Choi
authors.affiliation: Department of Food Science & Biotechnology, Kyungnam University, Changwon 631-701, Korea.
authors.forename: Gap-Don
authors.initials: GD
authors.lastname: Kim
authors.affiliation: Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Eun-Young
authors.initials: EY
authors.lastname: Jung
authors.affiliation: Division of Applied Life Science (BK21 Plus Program), Gyeongsang National University, Jinju 660-701, Korea; Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 660-701, Korea.
authors.forename: Han-Sul
authors.initials: HS
authors.lastname: Yang
keywords: imitation crab stick; mechanically deboned chicken hydrolysates; quality properties; surimi