Physicochemical and functional properties of surimi-like products made from chicken [electronic resource].

Includes references.

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 - 18.C and analyzed periodically up to 4 weeks. The effect of washing water temperature ranged from 5- 30.C on the quality of surimi 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,

Summary in Arabic.

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