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S. Benjakul, C. Thongkaew and W. Visessanguan, “Effect of Reducing Agents on Physicochemical Properties and Gel-Forming Ability of Surimi Produced from Frozen Fish,” European Food Research and Technology, Vol. 220, No. 3-4, 2005, pp. 316-321. doi:10.1007/s00217-004-1092-1

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