Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material

Figures & data

Table 1. Proximate composition obtained for MDCM surimi-like material and fish surimi.
Tabla 1. Composición aproximada obtenida para surimi de CMDP y surimi de pescado.

Compound (g/kg)	MDCM SLM	Fish surimi
Protein	104.0 ± 9.7	91.0 ± 7.5
Lipid	15.0 ± 2.0	1.7 ± 0.4
Ash	5.0 ± 0.8	2.9 ± 0.2
Moisture	893.0 ± 8.9	905.0 ± 9.3
Note: MDCM, mechanically deboned chicken meat; SLM, surimi-like material.
Nota: CMDP, carne de pollo mecánicamente deshuesada; PTS, producto tipo surimi.

Table 2. Proximate composition obtained for different frankfurter's formulations.
Tabla 2. Composición aproximada obtenida para diferentes formulaciones de salchicha.

Frankfurter	Formulation	Moisture (g/kg)	Ash (g/kg)	Lipid (g/kg)	Protein (g/kg)	Carbohydrates (g/kg)
100% MDCM SLM	A	763.7 ± 7.2a	17.9 ± 0.5b	16.9 ± 0.3a	99.0 ± 10.2	102.5
70% MDCM SLM + 30% fish surimi	B	739.9 ± 5.4a	21.5 ± 1.1b	14.1 ± 0.2b	100.7 ± 9.2	123.8
50% MDCM SLM + 50% fish surimi	C	689.6 ± 6.1b	40.8 ± 0.9a	11.2 ± 0.1c	108.7 ± 5.8	149.7
30% MDCM SLM + 70% fish surimi	D	696.8 ± 2.1b	23.7 ± 1.9b	7.7 ± 0.1d	116.0 ± 8.1	155.8
100% fish surimi	E	737.9 ± 5.3a	36.2 ± 2.2a	2.3 ± 0.1e	109.7 ± 4.2	113.9
Note: Different letters in the same column mean that do exist significant difference among average scores (P > 0.05) by the Tukey test. Same letters (or without letters) in the same column mean that do not exist significant difference among average scores (P > 0.05) by the Tukey test. MDCM, mechanically deboned chicken meat; SLM, surimi-like material.
Nota: Letras distintas en la misma columna significa que no existe diferencia significativa entre las puntuaciones medias (P > 0,05) por la prueba de Tukey. Mismas letras (o sin letras) en la misma columna significa que no existe diferencia significativa entre las puntuaciones medias (P > 0,05) por la prueba de Tukey. CMDP, carne de pollo mecánicamente deshuesada; PTS, producto tipo surimi.

Figure 1. (a) Breaking force (N), (b) deformation (cm), and (c) gel strength (N cm) measured in frankfurters prepared with different surimi's mixtures. (A) 100% MDCM surimi-like material, (B) 70% MDCM surimi-like material and 30% whitemouth croaker meat surimi, (C) 50% MDCM surimi-like material and 50% whitemouth croaker meat surimi, (D) 30% MDCM surimi-like material and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. Data presented are average values of at least 12 determinations. MDCM, mechanically deboned chicken meat.

Figura 1. (a) Fuerza de ruptura (N), (b) deformación (cm) y (c) fuerza de gel (N cm) medidos en las salchichas preparadas con diferentes mezclas de surimi. (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de corvina, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 30% surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. Los datos presentados son valores promedio de al menos 12 determinaciones. CMDP, carne mecánicamente deshuesada de pollo.

Figure 2. Shear force (N) measured in frankfurters prepared with different surimi's mixtures. (A) 100% MDCM surimi-like material, (B) 70% MDCM surimi-like material and 30% whitemouth croaker meat surimi, (C) 50% MDCM surimi-like material and 50% whitemouth croaker meat surimi, (D) 30% MDCM surimi-like material and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. Data presented are average values of at least 12 determinations. MDCM, mechanically deboned chicken meat.

Figura 2. Fuerza de corte (N) se mide en las salchichas preparadas con diferentes mezclas de surimi. (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de corvina, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 30% surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. Los datos presentados son valores promedio de al menos 12 determinaciones. CMDP, carne mecánicamente deshuesada de pollo.

Figure 3. Growth curves for aerobic mesophilics at 4°C which grew on frankfurters prepared with different surimi's mixtures. (A) 100% MDCM surimi-like material, (B) 70% MDCM surimi-like material and 30% whitemouth croaker meat surimi, (C) 50% MDCM surimi-like material and 50% whitemouth croaker meat surimi, (D) 30% MDCM surimi-like material and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. Data presented are average values of triplicates. MDCM, mechanically deboned chicken meat.

Figura 3. Curvas de crecimiento para microrganismos aeróbicos mesófilos a 4°C creció en salchichas preparadas con diferentes mezclas de surimi. (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de corvina, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 30% surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. Los datos presentados son valores medios de triplicados. CMDP, carne mecánicamente deshuesada de pollo.

Figure 4. Growth curves for aerobic psychrophilics at 4°C which grew on frankfurters prepared with different surimi's mixtures. (A) 100% MDCM surimi-like material, (B) 70% MDCM surimi-like material and 30% whitemouth croaker meat surimi, (C) 50% MDCM surimi-like material and 50% whitemouth croaker meat surimi, (D) 30% MDCM surimi-like material and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. Data presented are average values of triplicates. MDCM, mechanically deboned chicken meat.

Figura 4. Curvas de crecimiento para microrganismos aeróbicos psicrófilos a 4°C creció en salchichas preparadas con diferentes mezclas de surimi. (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de corvina, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 30% surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. Los datos presentados son valores medios de triplicados. CMDP, carne mecánicamente deshuesada de pollo.

Table 3. Values of parameters A, μ _max, and λ obtained from the modified Gombertz model for aerobic mesophilic and psychrophilic bacteria, grew at 4°C, present on frankfurters prepared with different surimi's mixtures.
Tabla 3. Valores de los parámetros A, μ _max, y λ obtenidos a partir del modelo de Gombertz modificado para bacterias aerobias mesófilas y psicrófilas, crecidas a 4°C, presentes en las salchichas preparadas con diferentes mezclas de surimi.

Formulation	100% MDCM SLM (A)				70% MDCM SLM + 30% fish surimi (B)				50% MDCM SLM + 50% fish surimi (C)				30% MDCM SLM + 70% fish surimi (D)				100% fish surimi (E)
M.o./parameter	A	μ max	λ	r	A	μ max	λ	r	A	μ max	λ	r	A	μ max	λ	r	A	μ max	Λ	r
Mesophilics	13.4	0.017	311.6 h (13.0 days)	0.996	10.1	0.017	305.6 h (12.7 days)	0.988	11.3	0.018	287.4 h (12.0 days)	0.994	9.1	0.018	278.7 h (11.6 days)	0.985	9.4	0.015	265.2 h (11.1 days)	0.997
Psychrophilics	10.6	0.019	277.2 h (11.5 days)	0.998	10.4	0.022	232.2 h (9.7 days)	0.991	11.2	0.021	200.5 h (8.4 days)	0.993	9.7	0.016	137.8 h (5.7 days)	0.988	11.4	0.010	96.2 h (4.0 days)	0.994
Notes: (A) 100% MDCM SLM, (B) 70% MDCM SLM and 30% whitemouth croaker meat surimi, (C) 50% MDCM SLM and 50% whitemouth croaker meat surimi, (D) 30% MDCM SLM and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. MDCM, mechanically deboned chicken meat; SML, surimi-like material.
Notas: (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de CMDP, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 3% 0surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. CMDP, carne de pollo mecánicamente deshuesada; PTS, producto tipo surimi.

Figure 5. Sensory analysis carried out in frankfurters prepared with different surimi's mixtures. (A) 100% MDCM surimi-like material, (B) 70% MDCM surimi-like material and 30% whitemouth croaker meat surimi, (C) 50% MDCM surimi-like material and 50% whitemouth croaker meat surimi, (D) 30% MDCM surimi-like material and 70% whitemouth croaker meat surimi, and (E) 100% whitemouth croaker meat surimi. MDCM, mechanically deboned chicken meat.

Figura 5. Análisis sensorial realizado en salchichas preparadas con diferentes mezclas de surimi. (A) 100% surimi de CMDP, (B) 70% surimi de CMDP y 30% surimi de carne de corvina, (C) 50% surimi de CMDP y 50% surimi de carne de corvina, (D) 30% surimi de CMDP y 70% surimi de carne de corvina, y (E) 100% surimi de carne de corvina. CMDP, carne mecánicamente deshuesada de pollo.