Yields, Color and Compositions of Washed, Kneaded and Heated Mechanically Deboned Poultry Meat

Kamaboko-like products, prepared with NaCl and phosphate buffer wash solutions, had higher yields compared to those prepared with Na-acetate and polyphosphate solutions. Products prepared with polyphosphate wash solution were lightest in color. Higher fat in mechanically deboned poultry meat caused lower yields than lower fat. There were no interactions (P>0.05) between the temperatures and salt concentrations of the wash solutions on yields of products washed with various concentrations of NaCl. Products prepared with NaCl wash solutions at 2–4^oC had higher yields than those prepared at 20–22^oC. Generally, products prepared with 1.0% or 1.5% NaCl wash solutions had higher Hunter “L” values and lower Hunter “a” values when compared to those prepared with 0 or 0.5% NaCl washing solutions.