Physico-chemical and sensory characteristics of chicken breast surimi with washing and the addition of sodium chloride

This study was carried out to investigate the effects of washing time and the addition of sodium chloride (2%) on the quality characteristics of surimi made with chicken breast. The control (C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only (T1), washed 2 times followed by the addition of sodium chloride (T2), washed 3 times (T3), washed 4 times with added sodium chloride (T4), washed 6 times (T5). and washed 6 times with added sodium chloride (T6) to produce chicken breast surimi. The L*, a*, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of T1 were significantly lower than those of the control (p < 0.05). The L* value decreased as the washing time increased, and the a* and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p < 0.05). The L* b*, and shear force values were significantly lower but the a*, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p < 0.05). The correlation coefficients (r > 0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force (p < 0.05). Overall, T4 had the highest qualities and economic value among all treatments.