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Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Mechanically Deboned Chicken Meat Hydrolysates Gel Properties Lipid Oxidation
2016/5/16
This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation fish paste (IFP) during storage. IFP was prepared from Ala...
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Surimi Mechanically Deboned Chicken Meat (MDCM) Suwari Modori Setting Temperature Setting Time
2016/4/18
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temper...
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Chicken Surimi Mechanically Deboned Chicken Meat Salt Concentration Heating Condition
2016/4/14
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...