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Author Cho Cho Thein
Alternative Author Kanithaporn Vangnai
บทคัดย่อการประชุมทางวิชาการ ครั้งที่ 53 ของมหาวิทยาลัยเกษตรศาสตร์
TitleEffect of Washing on Quality Improvement of Mechanically Deboned Chicken Meat
Imprintบทคัดย่อการประชุมทางวิชาการ ครั้งที่ 53 กลุ่มที่ 2 สาขาอุตสาหกรรมเกษตร, 3-6 กุมภาพันธ์ 2558
Call# FOOD 8156

CALL # Volume Number Month Year Barcode Status

AbstractMechanically deboned chicken meat (MDCM) is obtained from the skeletal bone tissue by forcing under high pressure through a sieve to separate the bone from the edible meat tissue. MDCM is suitable for food industry to produce variety of processed meat prod ucts because of its nutritional components, functional properties and low cost source for the production. However, a major problem encountered with products manufactured with MDCM is very susceptible to oxidation because of high content of lipids and heme compounds which lead to dark meat color, undesired textural properties and unpleasant odor due to rancidity of fat. In our study, MDCM was washed with 0.5% sodium chloride solution to improve quality. T he various ratios of MDCM and 0.5% sodium chloride at 1:1, 1:2 and 1:3 were studied . From the results, i t could be concluded that washing with 1:2 MDCM/NaCl represents the best treatment to improve the quality of MDCM given yield of 57.3%. With this treatment, t h e color of MDCM was improved and a pproximately 40% of crude fat was removed while myofibrillar protein remained unchanged.
Descriptหน้า 173
SubjectMechanically deboned chicken meat
Sodium chloride