Quality of Heated Gel from Walleye Pollack Surimi by Applying Joule Heat.
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چکیده
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Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1992
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.58.903