Article
Biochemistry & Molecular Biology
Pavel Mokrejs, Robert Gal, Jana Pavlackova, Dagmar Janacova
Summary: This paper discusses the biotechnological processing of MDCM by-product into gelatins and identifies optimal processing conditions. It is found that MDCM can be efficiently converted into gelatins with desired strength and viscosity, offering great potential for various applications.
Article
Food Science & Technology
Cristiane Canan, Daneysa Lahis Kalschne, Gabriela Cavalca Ongaratto, Oldair Donizeti Leite, Ana Cristina Trindade Cursino, Eder Lisandro de Moraes Flores, Elza Iouko Ida
Summary: This study evaluated the antioxidant effect of rice bran purified phytic acid on mechanically deboned chicken meat, showing that it effectively inhibited lipid oxidation and maintained the color characteristic of MDCM. The results suggest that rice bran purified phytic acid is a suitable and efficient natural antioxidant for MDCM.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Robinson Monsalve-Atencio, Nelly Ospina-Millan, Jose Contreras-Calderon
Summary: Substitution of mechanically deboned chicken meat with collagen and plasma showed improvements in texture properties and some changes in physico-chemical properties. Sensory analysis indicated no significant disadvantages from this substitution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Huayu Yang, Bowen Yan, Linglu Meng, Xidong Jiao, Jianlian Huang, Wenhua Gao, Jianxin Zhao, Hao Zhang, Wei Chen, Daming Fan
Summary: The systematic analysis of the electromagnetic-thermal coupling effect of surimi revealed that the combination of power inputs significantly influenced the heating performance, with consideration needed for the impact of power density on tube fouling.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Armando Abel Massingue, Marielle Maria de Oliveira Paula, Gabriela de Barros Silva Haddad, Michelle Carlota Goncalves, Vanessa Riani Olmi Silva, Alcineia Lemos de Souza Ramos, Eduardo Mendes Ramos
Summary: This study evaluated the effects of partial replacement of broiler breast meat with turkey surimi-like material or mechanically deboned turkey meat on the physicochemical and sensory properties of low-fat ready-to-eat broiler breast. The results showed that replacement with 30% turkey surimi-like material had minimal impact on the characteristics of the broiler breast, making it a potential raw material for high-quality meat products.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Camila S. Paglarini, Vitor A. S. Vidal, Iramaia A. Neri-Numa, Glaucia M. Pastore, Marise A. R. Pollonio
Summary: This study evaluated the effect of commercial plant extracts as natural antioxidants in mechanically deboned poultry meat. The extracts were characterized for phenolic compounds, flavonoids, and antioxidant activity. Results showed that grape, green tea, mate, and rosemary extracts had a positive effect in decelerating lipid oxidation in MDPM. The addition of these extracts extended the shelf life of MDPM and improved the quality of meat products.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Parinaz Bahrami, Gul Yilmaz, Ahmet Akkose, Muekerrem Kaya, Guzin Kaban
Summary: This study aimed to investigate the impact of using mechanically deboned chicken meat (MDCM) on the quality of bologna-type chicken sausage and chicken frankfurters. The results showed that the use of MDCM increased the pH value of both sausage types. Higher levels of MDCM caused an increase in TBARS value. MDCM had a significant effect on the textural properties of sausages.
COGENT FOOD & AGRICULTURE
(2023)
Article
Food Science & Technology
Sun Min Kim, Hyun Woo Kim, Hyun Jin Park
Summary: This study introduces a novel approach of using coaxial extrusion 3D food printing to implement the filament structure of imitation crab meat by coating potato starch solution on the surimi. Experiments conducted to determine the optimal concentration revealed that a 12% PS solution yielded the best results in terms of printing characteristics, water-holding capacity, and cooking loss. Additionally, this study showcases the use of rectilinear and concentric patterns to alter the internal texture of the 3D-printed imitation crab meat.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Wenjin Wu, Feng Que, Xuehong Li, Liu Shi, Wei Deng, Xiaoyan Fu, Guangquan Xiong, Jing Sun, Lan Wang, Shanbai Xiong
Summary: This study investigated the effect of konjac glucomannan enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp. The results showed that the molecular weight of KGM enzymatic hydrolysates influenced the gel's hardness, whiteness, and water distribution. The addition of K2 improved gel strength and water distributions.
Article
Agriculture, Multidisciplinary
Qixing Jiang, Lishi Wang, Pei Gao, Peipei Yu, Fang Yang, Dawei Yu, Han Chen, Wenshui Xia
Summary: The study found that adding chicken breast significantly improved the mechanical properties and crystalline structure of mixed minced meat products, increasing the strength and water holding capacity of the gel. The addition of chicken breast also enhanced the thermal stability of the mixed sol and improved its rheological properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Engineering, Chemical
Alessandro Lima Sbeghen, Ana Luisa Lira, Ilizandra Aparecida Fernandes, Clarice Steffens, Vandre Barbosa Briao, Jamile Zeni, Juliana Steffens
Summary: In this study, the hydrolysate from mechanically separated chicken meat was separated using an ultrafiltration membrane, and the total protein and antioxidant activity of the resulting fractions were evaluated. The results showed that a higher total protein content and lower inhibitory concentration value were achieved at a pressure of 2.5 bar compared to 1.5 bar. The study also investigated the effect of ultrafiltration pressure on permeate and fouling flux behavior and used a mathematical model to study the fouling phenomenon. The hydrolysate exhibited antioxidant properties with potential for application in foods.
JOURNAL OF FOOD PROCESS ENGINEERING
(2022)
Article
Food Science & Technology
Manat Chaijan, Kesinee Srirattanachot, Worawan Panpipat
Summary: Washing solutions had significant effects on the biochemical and gel properties of surimi-like material from goat meat. Washing with NaCl solution resulted in the formation of stable gels with higher breaking force and whiteness compared to other washing solutions. Washing can help eliminate undesirable components from goat meat and improve the overall quality of SMGM.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Fisheries
Marjana dos Santos Cardoso, Antonio Cesar Godoy, Jarred Hugh Oxford, Romulo Rodrigues, Matheus dos Santos Cardoso, Fabio Bittencourt, Altevir Signor, Wilson Rogerio Boscolo, Aldi Feiden
Summary: The study evaluated the nutritional value and digestibility of protein hydrolysates from poultry and swine meat by-products for juvenile Nile tilapia. Significant differences were found between the various protein hydrolysates in almost all nutritional fractions analyzed, with high apparent digestibility rates observed.
Article
Chemistry, Applied
Ayuki Okita, Kigen Takahashi, Mone Itakura, Ai Horio, Ruriko Yamamoto, Yusa Nakamura, Kazufumi Osako
Summary: The study found that adding different concentrations of alcalase to surimi gel, in combination with two-step heating at 37 degrees Celsius and 90 degrees Celsius, can improve the texture of the gel, promote protein hydrolysis, and enhance antioxidant activity, making it suitable for people with dysphagia.
Article
Environmental Sciences
Aliakbar Dadmehr, Parisa Sadighara, Tayebeh Zeinali
Summary: The study found microbial and chemical contamination in mechanically deboned chicken (MDC) in Iran, highlighting the need for stricter control measures in the chicken paste processing method.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH
(2022)
