Citation
Abdul Salam Babji, . and Gna S.K., . Changes in colour pH WHC water holding capacity protein extraction and gel strength during processing of chicken surimi (Ayami) Malaysia. pp. 63-68. ISSN 1505-5337
Abstract
The effects of grinding and three washings on pH colour water holding capacity (WHC) protein extractability and gel strength of broiler and spent hen meat were measured. Spent hens (Rhode Island Red) 18 months old and broiler chicken (Arbor Acre) 2 months old were used. Processing reduced sarcoplasmic proteins but increased extractable salt soluble proteins pH and WHC. The colour showed higher L and a values (increase in lightness and redness) but lower b values (decrease in yellowness). Washing produced a desirable gel in both broiler chicken and spent hen 'Ayami' compared to the original raw meat
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Abstract
The effects of grinding and three washings on pH colour water holding capacity (WHC) protein extractability and gel strength of broiler and spent hen meat were measured. Spent hens (Rhode Island Red) 18 months old and broiler chicken (Arbor Acre) 2 months old were used. Processing reduced sarcoplasmic proteins but increased extractable salt soluble proteins pH and WHC. The colour showed higher L and a values (increase in lightness and redness) but lower b values (decrease in yellowness). Washing produced a desirable gel in both broiler chicken and spent hen 'Ayami' compared to the original raw meat
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | Summary (En) |
| AGROVOC Term: | CARNE DE POLLO |
| AGROVOC Term: | PROCESAMIENTO |
| AGROVOC Term: | PRODUCTOS DE LA CARNE |
| AGROVOC Term: | COLOR |
| AGROVOC Term: | PH |
| AGROVOC Term: | CAPACIDAD DE RETENCION DE AGUA |
| AGROVOC Term: | CALIDAD PROTEICA |
| AGROVOC Term: | MALASIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:57 |
| URI: | http://webagris.upm.edu.my/id/eprint/20961 |
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