Quality Characteristics of Surimi Manufactured by Alaska Pollack, Barren Hen Breast Meat and Mechanically Deboned Chicken Meat

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat (T1), commercial mechanically deboned chicken meat (MDCM)-S. Co. (T2) and MDCM- J. Co. (T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples (P 0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors (P