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Asian Journal of Poultry Science
  Year: 2011 | Volume: 5 | Issue: 1 | Page No.: 1-12
DOI: 10.3923/ajpsaj.2011.1.12
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Surimi-like Material from Poultry Meat and its Potential as a Surimi Replacer

I. Ismail, N. Huda and A. Fazilah

Invention of surimi technology in poultry meat processing can provide a new approach toward increasing its value and utilization. Surimi technology is an effective method to remove fat, connective tissue, pigment, flavor components and soluble protein. Approaches to improve the quality of poultry surimi can be adopted from the process innovations in fish surimi processing. Research has shown that cryoprotectants have a marked effect on the preservation of the functionality of poultry myofibrillar protein. As poultry meat possesses good animal protein quality as well as lower fat and saturated fatty acid contents than those of red meat, there is a higher potential of poultry meat to be a surimi replacer. However, further studies of non-chicken poultry surimi (duck, turkey and quail) are necessary in the future due to the limited information available on the use of these types of meat as surimi replacers.
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  •    Carcass Quality Characteristics of Broilers as Affected by Dried Poultry Excreta Supplementation
  •    Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil
  •    A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
  •    Duck Meat Utilization and the Application of Surimi-like Material in Further Processed Meat Products
  •    Effects of Washing on the Functional Properties of Duck Meat
How to cite this article:

I. Ismail, N. Huda and A. Fazilah, 2011. Surimi-like Material from Poultry Meat and its Potential as a Surimi Replacer. Asian Journal of Poultry Science, 5: 1-12.

DOI: 10.3923/ajpsaj.2011.1.12






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