Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
作者： William Renzo Cortez-Vega , Gustavo Graciano Fonseca , Carlos Prentice
关键词: Food science 、 Breaking force 、 Fish <Actinopterygii> 、 Whitemouth croaker 、 Chemistry 、 Micropogonias furnieri
摘要: The aim of this work was to evaluate and compare the color, texture and sensory characteristics whitemouth croaker (Micropogonias furnieri) surimi mechanically separated chicken meat (MDCM) surimi-like material (SLM). whiteness MDCM-SLM higher (P > 0.05) than that from surimi. Higher breaking force P > 0.05). more accepted by the panelists
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