Mechanically deboned chicken meat (MDCM) was subjected to washing with either tap water, 0.1 M sodium chloride, sodium phosphate (ionic strength = 0.1) or 0.5% sodium bicarbonate to remove heme pigments and fat. The washing conditions including pH (5.0 ± 0.2, 6.0 ± 0.2, 7.0 ± 0.2, 8.0 ± 0.2) and mixing time (10, 20, 30 min) were investigated. A significant increase (P< 0.05) in heme pigment and soluble protein extraction was observed in the washed out fraction as pH and mixing time increased. Salt extractable proteins in the resultant washed meat were increased (P< 0.05) at pH 7 or 8 washing as compared to lower pH washing. Increased concentration of the salt extractable protein (P < 0.05) in the washed meat was observed at mixing times of up to 20 min. However, there was no (P> 0.05) further advantage of increased concentration of the salt extractable proteins when using the mixing time of 30 min.
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YANG et al. (1992) studied this question.
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