J. W. Park, “Evaluation of Functional Ingredients,” In: J. W. Park, Ed., Surimi and Surimi Seafood, Marcel Dekker, Inc., New York. 2000, pp. 381-382.
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