Article citationsMore>>

W. R. Cortez-Vega, G. G. Fonseca and C. Prentice, “Effects of Soybean Protein, Potato Starch and Pig Lard on the Properties of Frankfurters Formulated from Mechanically Separated Chicken Meat Surimi-like Material,” Food Science and Technology International, 2012. doi:10.1177/1082013212457667

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