Thermal gelation properties and quality characteristics of duck surimi-like material (duckrimi) as affected by the selected washing processes

The effects of washing treatments and washing cycles on the thermal gelation properties and quality characteristics of duckrimi (duck-base surimi-like material) were evaluated. Minced spent layer duck (4.5 mm orifice diameter) were washed by using either tap water, 0.1M NaCl, 0.5% NaHCO3 and 0.04M sodium phosphate in one, two or three washing cycles, respectively. Washing with 0.04M sodium phosphate in three washing cycles significantly increased (P 0.05) moisture, protein, ash, myofibrillar and stromal protein but decreased fat and sarcoplasmic protein content compared to unwashed MDDM (mechanically deboned duck meat). The interaction between washing treatments and the number of washing cycles significantly affected (P 0.05) washing yield, pH, water holding capacity, expressible moisture, gel strength and whiteness of MDDM. There was no significant interaction (P 0.05) between the two mentioned factors was observed in cooking yield and folding test. Increasing number of washing cycles significantly increased (P 0.05) pH, water holding capacity, gel strength and whiteness but decreased washing yield and expressible moisture of MDDM. Cooking yield and folding test had no significant difference (P 0.05) with the number of washing cycles. The increase in pH led to increased water holding capacity and whiteness intensity. It is suggested that washing with 0.04M sodium phosphate with three washing cycles was the best treatment to improve the quality of duckrimi. In summary, spent layer duck is another potential alternative raw material for the production of surimi-like material based products.