Abstract
Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat’s functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.
Similar content being viewed by others
References
Ali MS, Kang G-H, Yang H-S, Jeong J-Y, Hwang Y-H, Park G-B, Joo S-T (2007) A comparison of meat characteristics between duck and chicken breast. Asian-Aust J Anim Sci 20:1002–1006
Alvarado C, Mckee S (2007) Marination to improve functional properties and safety of poultry meat. J Appl Poult Res 16:113–120
AOAC (2000) Official methods of analysis of the association of official analytical chemists, 17th edn. AOAC, Gaithersburg
Babji AS, Gna SK (1994) Changes in colour, pH, WHC, protein extraction and gel strength during processing of chicken surimi (ayami). ASEAN Food J 9:54–59
Baéza E (2006) Effects of Genotype, Age and Nutrition on Intramuscular Lipids and Meat Quality. Symposium COA/INRA Scientific Cooperation in Agriculture. November 7–10, Tainan, Taiwan, Republic of China
Balange A, Benjakul S (2009) Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chem 113:61–70
Baxter SR, Skonberg DI (2008) Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration. Food Chem 109:332–339
Bertram HC, Meyer RL, Wu Z, Zhou X, Andersen HJ (2008) Water distribution and microstructure in enhanced pork. J Agric Food Chem 56:7201–7207
Bhattacharyya D, Sinhamahapatra M, Biswas S (2007) Preparation of sausage from spent duck-an acceptability study. Int J Food Sci Tech 42:24–29
Biswas S, Chakraborty A, Sarkar S (2006) Comparison among the qualities of patties prepared from chicken broiler, spent hen and duck meats. J Poult Sci 43:180–186
Chaijan M, Benjakul S, Visessanguan W, Faustman C (2004) Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Res Int 37:1021–1030
Chiang B-H, Chou S-T, Hsu C-K (2005) Yam affects the antioxidative and gel-forming properties of surimi gels. J Sci Food Agric 85:2385–2390
Deshpande SD (2001) Effect of soaking time and temperature on textural properties of soybean. J Texture Stud 32:343–347
Dondero M, Curotto E, Figueroa V (2002) Transglutaminase effects on gelation of Jack Mackerel Surimi (Trachurus murphyi). Food Sci Tech Int 8:49–54
Ensoy Ü, Kolsarici N, Candoğan K (2004) Quality characteristics of spent layer surimi during frozen storage. Eur Food Res Technol 219:14–19
Faostat (2009) Food and Agriculture Organization of the United Nations Statistical Databases-Agriculture Production-Live Stock Primary-Duck Meat Production. http://faostat.fao.org/site/569/default.aspx#ancor. Accessed 11.11.09.
Froning GW, Mckee SR (2001) Mechanical separation of poultry meat and its use in products. In: Sams AR (ed) Poultry meat processing. CRC, Washington DC, pp 243–256
Han M, Zhang Y, Fei Y, Xu X, Zhou G (2009) Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel. Eur Food Res Technol 228:665–670
Hayes JE, Desmond EM, Troy DJ, Buckley DJ, Mehra R (2005) The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters. Meat Sci 71:238–243
Hossain MI, Morioka K, Shikha FH, Itoh Y (2011) Effect of preheating temperature on the microstructure of walleye pollack surimi gels under the inhibition of the polymerisation and degradation of myosin heavy chain. J Sci Food Agric 91(2):247–52
Huda N, Lin OJ, Ping YC, Nurkhoeriyati T (2010) Effect of chicken and duck meat ratio on the properties of sausage. Int J Poult Sci 9:550–555
Huda N, Putra AA, Ahmad R (2011) Potential application of duck meat for development of processed meat products. Curr Res Poult Sci 1(1):1–11
Hultin HO, Kristinsson HG, Lanier TC, Park JW (2005) Process for recovery of functional proteins by pH shifts. In: Park JW (ed) Surimi and surimi seafood, 2nd edn. CRC, Boca Raton, pp 107–139
Ismail I, Huda N, Ariffin F, Ismail N (2010) Effects of washing on the functional properties of duck meat. Int J Poult Sci 9:2010
James J, Dewitt C (2004) Gel attributes of beef heart when treated by acid solubilization isoelectric precipitation. J Food Sci 69:C473–C479
Jin S-K, Kima I-S, Kima S-J, Jeong K-J, Choi Y-J, Hur S-J (2007a) Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. J Food Eng 81:618–623
Jin SK, Kim IS, Jung HJ, Kim DH, Choi YJ, Hur SJ (2007b) The development of sausage including meat from spent laying hen surimi. Poult Sci 86:2676–2684
Jin SK, Kim IS, Choi YJ, Kim BG, Hur SJ (2009) The development of imitation crab stick containing chicken breast surimi. LWT-Food Sci Tech 42:150–156
Kang I, Skaar GR, WNG Barron I, Painter CJ, Colby JD, Salman HK (2009) Washed deboned meat having high protein recovery. In Patent, U. S. (Ed.) 7569245. USA, Kraft Foods Holdings, Inc
Karayannakidis PD, Zotos A, Petridis D, Taylor KDA (2008) The effect of washing, microbial transglutaminase, salts and starch addition on the functional Properties of Sardine (Sardina pilchardus) kamaboko gels. Food Sci Technol Int 14:167–177
Klinhom P, Klinhom J, Halee A, Methawiwat S (2009) Effect of calcium chloride and sodium bicarbonate inject solutions on tenderness and organoleptic properties of bovine rumen viscera. J Food Technol 7:71–77
Kranen RW, Vankuppevelt TH, Goedhart HA, Veerkamp CH, Lambooy E, Veerkamp JH (1999) Hemoglobin and myoglobin content in muscles of broiler chickens. Poult Sci 78:467–476
Laack RLJMV, Kauffman RG, Pospiech E, Greaser M, Lee S, Solomon MB (1998) A research note the effects of prerigor sodium bicarbonate perfusion on the quality of porcine M. semimembranosus. J Muscle Foods 9:185–191
Lee CM, Chung KH (1989) Analysis of surimi gel properties by compression and penetration tests. J Texture Stud 20:363–377
Liang Y, Hultin H (2003) Functional protein isolates from mechanically deboned turkey by alkaline solubilization with isoelectric precipitation. J Muscle Foods 14:195–205
Luo Y, Shen H, Pan D (2006) Gel-forming ability of surimi from grass carp (Ctenopharyngodon idellus): influence of heat treatment and soy protein isolate. J Sci Food Agric 86:687–693
McCormick RJ, Bugren S, Field RA, Rule DC, Busboom JR (1993) Surimi-like products from mutton. J Food Sci 58:497–500
Montero P, Pardo MV, Gómez-Guillén MC, Borderias J (1999) Chemical and functional properties of sardine (Sardina pilchardus W.) dark and light muscle. Effect of washing on mince quality. Food Sci Technol Int 5:139–147
Nowsad AAKM, Kanoh S, Niwa E (2000) Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi. Meat Sci 54:169–175
Nurkhoeriyati T, Huda N, Ahmad R (2010) Surimi-like material: challenges and prospects. Int Food Res J 17:509–517
Nurkhoeriyati T, Huda N, Ahmad R (2011) Gelation properties of spent duck meat surimi-like material produced using acid–alkaline solubilization methods. J Food Sci 76:S48–S55
Ozkececi R, Karakaya M, Yilmaz M, Saricoban C, Ockerman H (2008) The effect of carcass part and packaging method on the storage stability of mechanically deboned chicken meat. J Muscle Foods 19:288–301
Park JW (2005) Code of practice for frozen surimi (Appendix). In: Park JW (ed) Surimi and surimi seafood, 2nd edn. CRC, Boca Raton, pp 869–886
Park JW, Lin TMJ (2005) Surimi: manufacturing and evaluation. In: Park JW (ed) Surimi and surimi seafood, 2nd edn. CRC, Boca Raton, pp 33–98
Piyadhammaviboon P, Yongsawatdigul J (2010) Proteinase inhibitory activity of sarcoplasmic proteins from threadfin bream (Nemipterus spp.). J Sci Food Agric 90:291–298
Ramadhan K, Huda N, Ahmad R (2010) Duck meat utilization and the application of surimi-like material in further processed meat products. J Biol Sci 10:405–410
Sheard PR, Tali A (2004) Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Sci 68:305–311
Smyth A, O'neill E (1997) Heat-induced gelation properties of surimi from mechanically separated chicken. J Food Sci 62:326–330
Souza CFVD, Venzke JG, Flôres SH, Ayub MAZ (2009) Nutritional effects of mechanically deboned chicken meat and soybean proteins cross-linking by microbial transglutaminase. Food Sci Technol Int 15:337–344
Stangierski J, Kijowski J (2000) Optimization of conditions for myofibril preparation from mechanically recovered chicken meat. Nahrung 44:333–338
Stangierski J, Zabielski J, Kijowski J (2007) Enzymatic modification of selected functional properties of myofibril preparation obtained from mechanically recovered poultry meat. Eur Food Res Technol 226:233–237
Sultana A, Nakanishi A, Roy B, Mizunoya W, Tatsumi R, Ito T, Tabata S, Rashid H, Katayama S, Ikeuchi Y (2008) Quality improvement of frozen and chilled beef biceps femoris with the application of salt-bicarbonate solution. Asian-Aust J Anim Sci 21:903–911
Tai C, Tai J-JL (2001) Future prospects of duck production in Asia. J Poult Sci 38:99–112
Toldrá F (2003) Muscle Foods: water, structure and functionality. Food Sci Technol Int 9:173–177
Uddin M, Okazaki E, Fukushima H, Turza S, Yumiko Y, Fukuda Y (2006) Nondestructive determination of water and protein in surimi by near-infrared spectroscopy. Food Chem 96:491–495
Vallejo-Cordoba B, Rodríguez-Ramírez R, González-Córdova AF (2010) Capillary electrophoresis for bovine and ostrich meat characterisation. Food Chem 120:304–307
Venugopal V, Chawla S, Nair P (1996) Spray dried protein powder from threadfin bream: preparation, properties and comparison with FPC type B. J Muscle Foods 7:55–71
Yang TS, Froning GW (1992) Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat. J Food Sci 57:325–329
Acknowledgements
The authors acknowledge with gratitude the support given by the Universiti Sains Malaysia (USM). This research was conducted with aid from a research grant provided by the MALAYAN SUGAR MANUFACTURING COMPANY BERHAD.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ramadhan, K., Huda, N. & Ahmad, R. Effect of number and washing solutions on functional properties of surimi-like material from duck meat. J Food Sci Technol 51, 256–266 (2014). https://doi.org/10.1007/s13197-011-0510-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0510-1