Comparisons of the Properties of Whitemouth Croaker Micropogonias furnieri Surimi and Mechanically Deboned Chicken Meat Surimi-Like MaterialReportar como inadecuado




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The aim of this work was to evaluateand compare the color, texture and sensory characteristics of whitemouth croaker Micropogonias furnieri surimi and mechanically separatedchicken meat MDCM surimi-likematerial SLM. The whiteness of the MDCM-SLM was higher P >0.05 than that from the surimi. Higher breaking force P < 0.05 andgel strength P < 0.05 were also observed for the MDCM-SLM whencompared to the surimi. The deformation did not vary significantly for thesetwo products P > 0.05. The MDCM-SLM was more accepted by thepanelists P < 0.05. The mean scores of overall desirability forMDCM-SLM was similar to that observed for walleye Pollack surimi that is theparameter of quality. The differences in the acceptability of poultry and fishfood products are probably due to peoples’ eating habits.

KEYWORDS

Fish; Chicken; Surimi-Like Material; Whiteness; Texture; Sensory

Cite this paper

W. Cortez-Vega, G. Fonseca and C. Prentice -Comparisons of the Properties of Whitemouth Croaker Micropogonias furnieri Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material,- Food and Nutrition Sciences, Vol. 3 No. 11, 2012, pp. 1480-1483. doi: 10.4236-fns.2012.311192.





Autor: William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice

Fuente: http://www.scirp.org/



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