Ayami, a surimi-like material from spent hen
1990
Johina Azat | Abdul Salam Babji (Kebangsaan Malaysia Univ., Bangi, Selangor. Dept. of Food Science and Nutrition)
Spent hen (Golden Comets) aged 18 months old were slaughtered and then further processed into surimi-like material called Ayami. Ayami was also produced from young broiler of 3 months old (Arbor Acre) for comparison purposes. Yield data included in this study are life and carcass weights, meat, fat and bone yield as percentages of the carcass and yield of Ayami as a result of washing. Compositional and physico-chemical changes as a result of washing were also measured from both sources. Results on carcass yield showed generally higher values in term of percentages for life weight, carcass weight, meat, fat, skin and fat as percent carcass for broiler chicken. Washing over three cycle resulted in higher loss with spent hen. The yield as a percentage of carcass weight were 36.8 percent and 41.8 percent from spent hen and broiler chicken respectively. There was a significant loss in fat content and a slight increase in protein content after the first wash for both treatment. Total pigments and total collagen were reduced significantly after the first washing, while salt soluble proteins were significantly increased as a result of first washing. These preliminarily results indicated that ayami produced from spent hen did not differ significantly when compared to broiler chicken ayami for the parameters studied. It's cheaper market price could result in spent hen being used economically to produce surimi like material for the manufacture of value added chicken meat products.
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