Article ID Journal Published Year Pages File Type
6405858 LWT - Food Science and Technology 2011 5 Pages PDF
Abstract
► Surimi prepared by alkali had the highest value of lightness and whiteness. ► Addition of salt influence on higher springiness, gumminess or gel strength of chicken surimi. ► The surimi treated by pH 10.5 and with slat had better properties of texture and sensory.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing
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