Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste

Abstract

Fried fish paste (FFP) samples were divided into four treatments: a control composed of commercial FFP containing no breast meat batter from spent laying hens, and treatments 1, 2, and 3, in which Itoyori surimi was substituted with 7.46, 14.93, and 22.39 % batter from the breast meat of whole spent laying hens, respectively. Moisture content was significantly lower in T3 than in the FFP samples, whereas crude fat was significantly higher in T3. Polyunsaturated fatty acid contents were significantly higher in the control than the other FFP samples, whereas saturated fatty acid contents were significantly higher in T3. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than the other FFP samples during storage. Thiobarbituric acid reactive substances (TBARS), as a measure of lipid oxidation, and volatile basic nitrogen, as a measure of protein degradation, were significantly higher in T3 than in the other samples. Additionally, the control had a significantly lower TBARS level than the other samples. In sensory evaluation, color, aroma, flavor, and juiciness were not significantly different among FFP samples during storage. The results show that physicochemical properties such as gel characteristics, shear force, and fatty acid composition are influenced by substitution with spent laying hen meat batter. However, sensory evaluation scores are less influenced by this substitution.