{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Wu YS"],"funding":["Ministry of Science and Technology, Taiwan","Council of Agriculture"],"pagination":["101885"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC9112010"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["101(6)"],"pubmed_abstract":["The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product recipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing procedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast a"],"journal":["Poultry science"],"pubmed_title":["Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products."],"pmcid":["PMC9112010"],"funding_grant_id":["110AS-17.1.4-ST-a1","MOST 108-2221-E-002-116-MY2","MOST 109-3111-Y-067E-001"],"pubmed_authors":["Wang SY","Wu YS","Chen JW","Lin D","Chen YC","Lin YL"],"additional_accession":[]},"is_claimable":false,"name":"Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products.","description":"The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler breast (higher protein contents in muscle), this study was to optimize the washing step for CS batter recovered from broiler breast and the salt-addition level in the CS-product recipe. The step of washing once with 0.1% salt solution showed no (P > 0.05) differences in the texture profile and color parameters (expect a* value) in CS batters compared to initial washing steps (a 3-step washing procedure). The CS batter obtained by this washing step had higher amino-acid contents than boiler breast a","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jun","modification":"2025-05-29T22:27:25.487Z","creation":"2025-05-29T22:27:25.487Z"},"accession":"S-EPMC9112010","cross_references":{"pubmed":["35567981"],"doi":["10.1016/j.psj.2022.101885"]}}