TITLE:
Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
AUTHORS:
William Renzo Cortez-Vega, Gustavo Graciano Fonseca, Carlos Prentice
KEYWORDS:
Fish; Chicken; Surimi-Like Material; Whiteness; Texture; Sensory
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.11,
November
19,
2012
ABSTRACT:
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 P P > 0.05). The MDCM-SLM was more accepted by the
panelists (P