• 1 Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden, 11800 Penang Malaysia
  • 2 Advanced Medical and Dental Institute, Universiti Sains Malaysia, Minden, 11800 Penang Malaysia
J Food Sci Technol, 2014 Feb;51(2):256-66.
PMID: 24493882 DOI: 10.1007/s13197-011-0510-1


Duck meat is less utilized than other meats in processed products because of limitations of its functional properties, including lower water holding capacity, emulsion stability, and higher cooking loss compared with chicken meat. These limitations could be improved using surimi technology, which consists of washing and concentrating myofibrillar protein. In this study, surimi-like materials were made from duck meat using two or three washings with different solutions (tap water, sodium chloride, sodium bicarbonate, and sodium phosphate buffer). Better improvement of the meat's functional properties was obtained with three washings versus two washings. Washing with tap water achieved the highest gel strength; moderate elevation of water holding capacity, pH, lightness, and whiteness; and left a small amount of fat. Washing with sodium bicarbonate solution generated the highest water holding capacity and pH and high lightness and whiteness values, but it resulted in the lowest gel strength. Processing duck meat into surimi-like material improves its functional properties, thereby making it possible to use duck meat in processed products.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.