Chicken surimi was prepared from fresh hand - debonded breast and thigh
meat using sodium bicarbonate washing process. The resultant surimi was mixed
with cryoprotectants then stored at 4 and -1S·C and analyzed periodically up to 4
weeks: The effect of washing water temperature ranged from 5- 30'C on the quality of
suriml was also studied. Results showed that fresh surimi was lighter in color, higher
In protein content, lower in fat, total pigments and myoglobin contents compared with
debonded meat. On the other hand, it has a good functIonal characteristics such as
emulsion capacity and stability, water holding capacity and viscosity. A gradual losses
in protein and viscosity was noticed as Ihe temperature of washing water increase.
On the contrary, fat content Increased gradually and the yield of suomi did not
changed as affeded by washing water temperature. Waler holding capacity of surimi
decreased Significantly as affected by cold and frozen storage. Frozen storage
caused an increases in viscosity and emulsion capacity compared with cold storage.
Hence, frozen storage not only prevent the shelf - life but also improved functional
properties of the product.