Quality Characteristics Of Duck Surimi-Like Material Using Acid And Alkaline Solubilization Methods
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Date
2012-01
Authors
Tina, Nurkhoeriyati
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Abstract
The scarcity of surimi raw material has brought about the development of
new raw material from species other than fish, which is known as surimi-like
materials (SLM). Spent duck is one of the potential raw materials for SLM.
Researchers have developed the technology to obtain functional protein isolates from
dark muscle by solubilizing the muscle proteins in either acid or alkaline conditions.
The objective of this project was to explore the quality characteristic of duck SLM.
Acid solubilization recovered duck protein (ACS) and alkaline solubilization
recovered duck protein (ALS) had significantly higher protein and lower fat contents
(P < 0.05) than untreated duck meat and conventionally recovered duck protein
(CON). The ACS process yielded the highest (P < 0.05) protein recovery. The ALS
process generated the highest lipid reduction (P < 0.05). CON had the highest (P <
0.05) gel strength, salt extractable protein (SEP), water holding capacity (WHC),
Ca2+-ATPase activity and most texture profile analysis (TPA) attributes. ACS and
ALS gels had significantly higher (P < 0.05) whiteness values than untreated duck
meat and CON gels. ACS and CON had significantly higher (P < 0.05) myoglobin
removal than ALS and untreated duck meat. Untreated had the highest total
Sulfhydryl (SH) group content. ACS and ALS had significantly higher (P < 0.05)
indispensable amino acids (IAA) content among all samples. Sodium Dodecyl
Sulfate - Polyacrylamide Gel Electrophoresis (SDS-PAGE) analysis showed that
CON had the largest content of myosin heavy chain (MHC). Saturated fatty acid
(SFA) composition of CON were significantly higher (P < 0.05) than that of ACS or ALS. This result is in contrast with poly unsaturated fatty acids (PUFA) composition.
ACS had significantly higher (P < 0.05) content of Fe, Na, Ca and Mg than that of
ALS.
The physicochemical and sensory properties changes of duck meatball
containing duck SLM during frozen storage were observed. The TBARS values of
ACM and ALM samples increased as the storage time increased up to week 8 (P <
0.05) while sample DMM and COM increased up to week 4, but thereafter it
decreased in almost all of the samples. In addition, meatball containing surimi-like
material had higher hardness and L* values than that of control duck meatball.
Generally, most sensory attributes were significantly affected by both ingredient and
frozen storage. No significant increase in growth of total aerobic bacteria occurred
during 12 weeks frozen storage. This study showed that acid-alkaline solubilization
methods improved color, WHC and nutritional quality properties of duck meat and
potentially can be applied for product development of surimi-like material such as
duck meatball.
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Keywords
ducks