Quality Characteristics of Surimi Manufactured by Alaska Pollack, Barren Hen Breast Meat and Mechanically Deboned Chicken Meat
2007
Jin, S.K. (Jinju National University, Jinju, Republic of Korea) | Kim, I.S. (Jinju National University, Jinju, Republic of Korea) | Yang, H.S. (Gyeongsang National University, Jinju, Republic of Korea), E-mail: hsyang1123@hanmail.net | Choi, Y.J. (Gyeongsang National University, Jinju, Republic of Korea) | Kim, B.G. (Hansung Foods Co., Ltd., Republic of Korea)
This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat (T1), commercial mechanically deboned chicken meat (MDCM)-S. Co. (T2) and MDCM- J. Co. (T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples (P less than 0.05).
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