Effect of setting temperatures and time on the gelation properties (suwari and modori phenomena) of surimi from mechanically deboned chicken meat

초록

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at 90degreesC for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10degreesC), medium (25degreesC and 30degreesC) and high (45 to 70degreesC). The compressive force (CF), hardness and fracturability of surimi get at 10degreesC increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25degreesC and 30degreesC showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5degreesC (p<0.05). The gel strength at 60degreesC increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at 70degreesC, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5degreesC for suwari and 60 to 70degreesC for modori.

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