Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

• Published in: Asian-australasian journal of animal sciences Vol. 27; no. 1; pp. 115 - 122
• Main Authors: Jin, Sang-Keun, Go, Gwang-Woong, Jung, Eun-Young, Lim, Hyun-Jung, Yang, Han-Sul, Park, Jae-Hong
• Format: Journal Article
• Language: Korean
• Published: 2014
• Subjects: Mechanically Deboned Chicken Meat Hydrolysates; Lipid Oxidation; Gel Properties; Surimi; Imitation Fish Paste
• ISSN: 1011-2367; 1976-5517

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 $3{\times}4$ 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.