%0 Journal Article
%T Comparisons of the Properties of Whitemouth Croaker (<i>Micropogonias furnieri</i>) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
%A William Renzo Cortez-Vega
%A Gustavo Graciano Fonseca
%A Carlos Prentice
%J Food and Nutrition Sciences
%P 1480-1483
%@ 2157-9458
%D 2012
%I Scientific Research Publishing
%R 10.4236/fns.2012.311192
%X <p class=\"MsoNormal\">
	<span lang=\"EN-US\">The aim of this work was to evaluate
and compare the color, texture and sensory characteristics of whitemouth croaker (<i>Micropogonias furnieri</i>) surimi and mechanically separated
chicken meat (MDCM) surimi-like
material (SLM). The whiteness of the MDCM-SLM was higher (<i>P </i>&gt;
0.05) than that from the surimi. Higher breaking force (<i>P </i>&lt; 0.05) and
gel strength (<i>P </i>&lt; 0.05) were also observed for the MDCM-SLM when
compared to the surimi. The deformation did not vary significantly for these
two products (<i>P </i>&gt; 0.05). The MDCM-SLM was more accepted by the
panelists (<i>P </i>&lt; 0.05). The mean scores of overall desirability for
MDCM-SLM was similar to that observed for walleye Pollack surimi that is the
parameter of quality. The differences in the acceptability of poultry and fish
food products are probably due to peoples¡¯ eating habits.</span><span lang=\"EN-US\"><o:p></o:p></span> 
</p>
<br />
%K Fish
%K Chicken
%K Surimi-Like Material
%K Whiteness
%K Texture
%K Sensory
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=24464