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S.-K. Jin, I.-S. Kim, S.-J. Kim, K.-J. Jeong, Y.-J. Choi and S.-J. Hur, “Effect of Muscle Type and Washing Times on Physico-Chemical Characteristics and Qualities of Surimi,” Journal of Food Engineering, Vol. 81, No. 3, 2007, pp. 618-623. doi:10.1016/j.jfoodeng.2007.01.001

has been cited by the following article:

• 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