Article citationsMore>>

G. H. Kang, S. H. Kim, J. H. Kim, H. K. Kang, D. W. Kim, J. C. Na, D. J. Yu, O. S. Suh and Y. H. Choi, “Effects of Washing Methods on Gel Properties of Chicken Surimi Prepared from Spent Hen Breast Muscle,” Poultry Science, Vol. 88, No. 7, 2008, pp. 1438-1443. doi:10.3382/ps.2008-00212

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