The purpose of this paper was to determine the nutritional quality of the surimi and kamaboko obtained from mechanically separated chicken meat and evaluate the bioavailability of essential amino acids found in these products.
The mechanically separated chicken meat (MSCM) was characterized by the proximate composition, and the surimi and kamaboko were characterized by in vitro digestibility, determination of chemical score of amino acids and apparent bioavailability.
The MSCM contains 68.1 ± 0.5, 12.9 ± 0.24, 18.5 ± 0.28 and 0.6 ± 0.06 per cent moisture, protein, lipids and ash, respectively. The moisture of the MSCM (surimi) was 80.45 ± 0.15 per cent, and the protein was 10.04 ± 0.21 per cent. The highest digestibility was found for the kamaboko (92.27 per cent) which was heat-treated and the lowest was for surimi (90.82 per cent). Histidine is a limiting amino acid. In this study, the surimi showed 84.69 per cent and the kamaboko presented 81.31 per cent of the minimum requirement for adults. In relation to the apparent bioavailability, there was a decrease of surimi to kamaboko of 2.52 per cent of the limiting amino acid histidine. The surimi and the kamaboko presented 76.94 and 75 per cent of the minimum requirement for adults, respectively.
The application of the surimi technology in the production of a surimi-like material from mechanically deboned chicken meat provides a new approach toward increasing its value and utilization, e.g. for the development of meat-based products and analogs, as alternative protein sources, the surimi and the kamaboko exhibited a high content of essential amino acids, indicating that the protein has a relatively high nutritional quality.
This study was supported by the European Commission (FP 6-016333-2). The authors acknowledge “Minuano Companhia de Alimentos” of Arroio do Meio, Brazil, for providing the raw material.
Cortez-Vega, W.R., Pizato, S. and Prentice, C. (2014), "Nutritional quality evaluation of surimi and kamaboko obtained from mechanically separated chicken meat", Nutrition & Food Science, Vol. 44 No. 6, pp. 483-491. https://doi.org/10.1108/NFS-11-2013-0140
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