Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat-Reference-Cited by-同舟云学术

Effect of washing cycles and solutions on chemical composition and physicochemical properties of the surimi‐like material from mechanically deboned turkey meat

Published:2019-03-28 Issue:5 Volume:43 Page:e13929
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Massingue Armando Abel¹^ORCID,Torres Filho Robledo de Almeida²,Fontes Paulo Rogério³,Asaam Susuana⁴,Gomes Maria Emília de Sousa⁵,Ramos Alcinéia de Lemos Souza⁵,Ramos Eduardo Mendes⁵

Affiliation:

1. Escola Superior de Desenvolvimento Rural (ESUDER) Universidade Eduardo Mondlane (UEM) Vilankulo Mozambique

2. Instituto de Ciências Exatas e Tecnológicas Universidade Federal de Voçosa (UFV) Campus Florestal, Florestal, Minas Gerais Brazil

3. Departamento de Ciência e Tecnologia (DTA) Universidade Federal de Viçosa (UFV) Viçosa, Minas Gerais Brazil

4. Quality Control Department Council for Scientific and Industrial Research – Animal Research Institute Accra Ghana

5. Departamento de Ciência dos Alimentos Universidade Federal de Lavras (UFLA) Lavras, Minas Gerais Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13929

Reference45 articles.

1. Effect of Washing on the Nutritional and Quality Characteristics of Dried Minced Rockfish Flesh

2. Thermal gelation properties of surimi-like material made fromsheep meat

3. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

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