Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da FURG (RI FURG) |
Texto Completo: | http://repositorio.furg.br/xmlui/handle/1/4153 |
Resumo: | Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12 °C), time (t=5, 10, and 15 min/cycles) and washing solution: MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08%of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5). |
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Vega, William Renzo CortezFonseca, Gustavo GracianoHernandez, Carlos Prentice2013-11-13T16:08:41Z2013-11-13T16:08:41Z2013VEGA, William Renzo Cortez; FONSECA, Gustavo Graciano; HERNANDEZ, Carlos Prentice. Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, p. 1, 2013. Disponível em: http://link.springer.com/article/10.1007%2Fs13197-013-1056-1 Acesso em 05 nov.2013.0022-11550975-8402http://repositorio.furg.br/xmlui/handle/1/415310.1007/s13197-013-1056-1Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12 °C), time (t=5, 10, and 15 min/cycles) and washing solution: MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08%of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).engChickenMechanically separated meatSurimilike materialTextural propertiesCharacterizationOptimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodologyinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURGORIGINALOptimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology.pdfOptimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology.pdfapplication/pdf387007https://repositorio.furg.br/bitstream/1/4153/1/Optimization%20of%20parameters%20for%20obtaining%20surimi-like%20material%20from%20mechanically%20separated%20chicken%20meat%20using%20response%20surface%20methodology.pdffceaa73f3ed8bf5b9d033fd7ccff8ff4MD51open accessLICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://repositorio.furg.br/bitstream/1/4153/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52open access1/41532013-11-13 14:08:41.628open accessoai:repositorio.furg.br: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Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2013-11-13T16:08:41Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false |
dc.title.pt_BR.fl_str_mv |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
title |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
spellingShingle |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology Vega, William Renzo Cortez Chicken Mechanically separated meat Surimilike material Textural properties Characterization |
title_short |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
title_full |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
title_fullStr |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
title_full_unstemmed |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
title_sort |
Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology |
author |
Vega, William Renzo Cortez |
author_facet |
Vega, William Renzo Cortez Fonseca, Gustavo Graciano Hernandez, Carlos Prentice |
author_role |
author |
author2 |
Fonseca, Gustavo Graciano Hernandez, Carlos Prentice |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Vega, William Renzo Cortez Fonseca, Gustavo Graciano Hernandez, Carlos Prentice |
dc.subject.por.fl_str_mv |
Chicken Mechanically separated meat Surimilike material Textural properties Characterization |
topic |
Chicken Mechanically separated meat Surimilike material Textural properties Characterization |
description |
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12 °C), time (t=5, 10, and 15 min/cycles) and washing solution: MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7 °C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08%of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5). |
publishDate |
2013 |
dc.date.accessioned.fl_str_mv |
2013-11-13T16:08:41Z |
dc.date.available.fl_str_mv |
2013-11-13T16:08:41Z |
dc.date.issued.fl_str_mv |
2013 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
VEGA, William Renzo Cortez; FONSECA, Gustavo Graciano; HERNANDEZ, Carlos Prentice. Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, p. 1, 2013. Disponível em: http://link.springer.com/article/10.1007%2Fs13197-013-1056-1 Acesso em 05 nov.2013. |
dc.identifier.uri.fl_str_mv |
http://repositorio.furg.br/xmlui/handle/1/4153 |
dc.identifier.issn.none.fl_str_mv |
0022-1155 0975-8402 |
dc.identifier.doi.pt_BR.fl_str_mv |
10.1007/s13197-013-1056-1 |
identifier_str_mv |
VEGA, William Renzo Cortez; FONSECA, Gustavo Graciano; HERNANDEZ, Carlos Prentice. Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology. Journal of Food Science and Technology, p. 1, 2013. Disponível em: http://link.springer.com/article/10.1007%2Fs13197-013-1056-1 Acesso em 05 nov.2013. 0022-1155 0975-8402 10.1007/s13197-013-1056-1 |
url |
http://repositorio.furg.br/xmlui/handle/1/4153 |
dc.language.iso.fl_str_mv |
eng |
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eng |
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info:eu-repo/semantics/openAccess |
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openAccess |
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reponame:Repositório Institucional da FURG (RI FURG) instname:Universidade Federal do Rio Grande (FURG) instacron:FURG |
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Universidade Federal do Rio Grande (FURG) |
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FURG |
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FURG |
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Repositório Institucional da FURG (RI FURG) |
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Repositório Institucional da FURG (RI FURG) |
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