Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat

Autor:	Fereidoon Shahidi, J. Synowiecki, A. C. Onodenalore
Rok vydání:	1992
Předmět:	Sodium Bicarbonate Solution Pigment Nutrient Aqueous solution Biochemistry Chemistry visual_art visual_art.visual_art_medium Statistical analysis Food science Food Science
Zdroj:	Meat Science. 32:289-297
ISSN:	0309-1740
DOI:	10.1016/0309-1740(92)90092-i
Popis:	Mechanically deboned chicken meat (MDCM) was washed with water, 0·5% NaCl or 0·5% NaHCO(3) solutions. Approximately 75·5% of the total hemoprotein pigments were removed by washing of MDCM with a sodium bicarbonate solution which resulted in the best colour improvements in the samples. Approximately 18·7% of total lipids were removed as a result of aqueous washing. The yield of proteins ranged from 56·5% after one washing with water to 43·4% after washing with water and then with a sodium bicarbonate solution. The Hunter L and a colour parameters of the samples correlated well with the total hemoproteins (correlation coefficients -0·984 and +0·947, respectively); corresponding correlation coefficient with the Hunter b value was only +0·693.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffd67a282deb1fde8577a84912a81f7e https://doi.org/10.1016/0309-1740(92)90092-i Zobrazit plný text záznamu