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Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work...
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| Опубликовано в: : | J Food Sci Technol |
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| Главные авторы: | , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer India
2013
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4325066/ https://ncbi.nlm.nih.gov/pubmed/25694684 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1056-1 |
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