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X. Wang, T. Hirata, Y. Fukuda, M. Kinoshita and M. Sakaguchi, “Acceptability Comparison of Kamaboko Gels Derived from Silver Carp Surimi and from Walleye Pollack Surimi between the Chinese and Japanese,” Fisheries Science, Vol. 68, No. 1, 2002, pp. 165-169. doi:10.1046/j.1444-2906.2002.00403.x

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