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Effects of washing methods on gel properties of chicken surimi prepared from spent hen breast muscle

G. H. Kang^*,1, S. H. Kim^*, J. H. Kim^*, H. K. Kang^*, D. W. Kim^*, J. C. Na^*, D. J. Yu^*, O. S. Suh^* and Y. H. Choi^,1

^* Poultry Science Division, National Institute of Animal Science, Rural Development Administration, Cheonan 330-801, Korea; and Department of Animal Science, Division of Applied Life Science, and Institute of Agriculture & Life Sciences, Gyeongsang National University, Jinju 660-701, Korea

¹ Corresponding authors: kangroot{at}korea.kr and yhchoi{at}gnu.ac.kr

In this study, 2 myofibrillar protein extraction methods were compared for the preparation of chicken surimi using spent hen breast muscle. One method involved 1 washing with 0.1, 0.5, or 1% sodium chloride solution followed by 2 washings with distilled water, with homogenization and centrifugation of the breast muscle after each washing (new method; NM). The other method used only distilled water for the extraction, and washing was repeated 3 times followed by homogenization and centrifugation of the breast muscle after each washing (conventional method; CM). The redness values of the batter as well as the cooked gel were significantly lower (P 0.05) by NM as compared with CM. In addition, the SDS-PAGE of NM sarcoplasmic protein fractions showed phosphorylase bands with increased staining intensity as compared with CM, indicating that brightness was related to the sarcoplasmic protein fractions. Overall, the data implied that sodium chloride solution was more appropriate for the myofibrillar protein extraction of spent hen breast muscle than the commonly used distilled water method.

Key Words: chicken surimi • myofibrillar protein • sodium chloride solution • spent hen breast muscle