Physicochemical And Sensory Properties Of Surimi-Like Material From Duck Meat And Its Application In Burger
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Date
2012-01
Authors
Ramadhan, Kurnia
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Abstract
This study was carried out to determine: the effect of two numbers of
washing cycle (twice and thrice washings) and four types of washing solutions (tap
water, NaCl, NaHCO3, and sodium phosphate buffer) on composition, functional
properties, and microstructure of surimi-like material made from duck meat (DSLM);
the cryoprotective activity of four types of low sweetness cryoprotectants
(polydextrose, trehalose, lactitol, and palatinit), compared to commercial blend
cryoprotectant (sucrose-sorbitol) and control on DSLM during frozen storage and
exposed to freeze-thaw cycles; and the physicochemical, textural and sensory
properties burgers made from DSLM (added with polydextrose and sucrose-sorbitol
blend) and compared to burgers made from chicken and duck meat. Three times
washing on duck meat was sufficient to remove the undesirable components in
surimi-like material such as fats and sarcoplasmic proteins, to concentrate the
myofibrillar proteins, to form a compact and dense structure of cooked gel which
resulted in high values of functional and textural properties. Among the washing
solutions tested, washing with tap water achieved the highest gel strength, hardness,
cohesiveness, and chewiness significantly; moderate increases in water holding
capacity (WHC), pH, protein solubility, lightness, and whiteness; and left a small
amount of fat. The addition of low sweetness cryoprotectants on DSLM showed
cryoprotective activity for myofibrillar proteins during 4 months frozen storage and
exposed by freeze-thaw cycles, by retaining the WHC, protein solubility, and gel breaking force higher than control sample. Among the low sweetness cryoprotectants
used, polydextrose resulted in the highest WHC of DSLM. Physicochemical,
textural, and sensory properties of burgers prepared from DSLM approached those of
burgers made of chicken. Burgers made from DSLM had lower fat and cholesterol
content, but they also were less juicy, less oily, harder, chewier, springier, and had
less animalic odor and meaty flavor compared to burgers made from mechanically
deboned duck meat.
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Techonology