Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material

Detalhes bibliográficos
Autor(a) principal: Cortez-Vega, William Renzo
Data de Publicação: 2012
Outros Autores: Fonseca, Gustavo Graciano, Prentice-Hernández, Carlos
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da FURG (RI FURG)
Texto Completo: http://repositorio.furg.br/handle/1/4563
Resumo: The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 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 peo-ples’ eating habits.
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spelling Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like MaterialFishChickenSurimi-Like MaterialWhitenessTextureSensoryThe aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 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 peo-ples’ eating habits.2014-09-12T18:39:47Z2014-09-12T18:39:47Z2012info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCORTEZ-VEGA, William Renzo; FONSECA, Gustavo Graciano; PRENTICE-HERNÁNDEZ, Carlos. Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material. Food and Nutrition Sciences,v. 3, p. 1480-1483, 2012. Disponível em: <http://www.scirp.org/journal/PaperInformation.aspx?PaperID=24464>. Acesso em: 25 jul. 2014.2157-9458http://repositorio.furg.br/handle/1/456310.4236/fns.2012.311192engCortez-Vega, William RenzoFonseca, Gustavo GracianoPrentice-Hernández, Carlosinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da FURG (RI FURG)instname:Universidade Federal do Rio Grande (FURG)instacron:FURG2014-09-12T18:39:47Zoai:repositorio.furg.br:1/4563Repositório InstitucionalPUBhttps://repositorio.furg.br/oai/request || http://200.19.254.174/oai/requestopendoar:2014-09-12T18:39:47Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)false
dc.title.none.fl_str_mv Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
title Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
spellingShingle Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
Cortez-Vega, William Renzo
Fish
Chicken
Surimi-Like Material
Whiteness
Texture
Sensory
title_short Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
title_full Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
title_fullStr Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
title_full_unstemmed Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
title_sort Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
author Cortez-Vega, William Renzo
author_facet Cortez-Vega, William Renzo
Fonseca, Gustavo Graciano
Prentice-Hernández, Carlos
author_role author
author2 Fonseca, Gustavo Graciano
Prentice-Hernández, Carlos
author2_role author
author
dc.contributor.author.fl_str_mv Cortez-Vega, William Renzo
Fonseca, Gustavo Graciano
Prentice-Hernández, Carlos
dc.subject.por.fl_str_mv Fish
Chicken
Surimi-Like Material
Whiteness
Texture
Sensory
topic Fish
Chicken
Surimi-Like Material
Whiteness
Texture
Sensory
description The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-SLM when compared to the surimi. The deformation did not vary significantly for these two products (P > 0.05). The MDCM-SLM was more accepted by the panelists (P < 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 peo-ples’ eating habits.
publishDate 2012
dc.date.none.fl_str_mv 2012
2014-09-12T18:39:47Z
2014-09-12T18:39:47Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CORTEZ-VEGA, William Renzo; FONSECA, Gustavo Graciano; PRENTICE-HERNÁNDEZ, Carlos. Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material. Food and Nutrition Sciences,v. 3, p. 1480-1483, 2012. Disponível em: <http://www.scirp.org/journal/PaperInformation.aspx?PaperID=24464>. Acesso em: 25 jul. 2014.
2157-9458
http://repositorio.furg.br/handle/1/4563
10.4236/fns.2012.311192
identifier_str_mv CORTEZ-VEGA, William Renzo; FONSECA, Gustavo Graciano; PRENTICE-HERNÁNDEZ, Carlos. Comparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material. Food and Nutrition Sciences,v. 3, p. 1480-1483, 2012. Disponível em: <http://www.scirp.org/journal/PaperInformation.aspx?PaperID=24464>. Acesso em: 25 jul. 2014.
2157-9458
10.4236/fns.2012.311192
url http://repositorio.furg.br/handle/1/4563
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:Repositório Institucional da FURG (RI FURG)
instname:Universidade Federal do Rio Grande (FURG)
instacron:FURG
instname_str Universidade Federal do Rio Grande (FURG)
instacron_str FURG
institution FURG
reponame_str Repositório Institucional da FURG (RI FURG)
collection Repositório Institucional da FURG (RI FURG)
repository.name.fl_str_mv Repositório Institucional da FURG (RI FURG) - Universidade Federal do Rio Grande (FURG)
repository.mail.fl_str_mv
_version_ 1813187261906288640

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