Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat.

@article{Shahidi1992EffectsOA,
  title={Effects of aqueous washings on colour and nutrient quality of mechanically deboned chicken meat.},
  author={Fereidoon Shahidi and J{\'o}zef Synowiecki and A C Onodenalore},
  journal={Meat science},
  year={1992},
  volume={32 3},
  pages={
          289-97
        }
}
Mechanically deboned chicken meat (MDCM) was washed with water, 0·5% NaCl or 0·5% NaHCO(3) solutions. Approximately 75·5% of the total hemoprotein pigments were removed by washing of MDCM with a sodium bicarbonate solution which resulted in the best colour improvements in the samples. Approximately 18·7% of total lipids were removed as a result of aqueous washing. The yield of proteins ranged from 56·5% after one washing with water to 43·4% after washing with water and then with a sodium… CONTINUE READING

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