The Effects of Mechanically Deboned Chicken Hydrolysates on the Characteristics of Imitation Crab Stick

The effects of adding mechanically deboned chicken (MDC) hydrolysates on the quality characteristics of imitation crab stick (ICS) during storage were investigated. ICS was prepared from Alaska Pollack, chicken breast surimi, and protein hydrolysates enzymatically extracted from MDC. ICS samples wer...

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Detalles Bibliográficos
Autores principales: Jin, Sang-Keun, Hwang, Jin-Won, Moon, Sungsil, Choi, Yeung-Joon, Kim, Gap-Don, Jung, Eun-Young, Yang, Han-Sul
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597841/
https://www.ncbi.nlm.nih.gov/pubmed/26760938
http://dx.doi.org/10.5851/kosfa.2014.34.2.192

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597841/
https://www.ncbi.nlm.nih.gov/pubmed/26760938
http://dx.doi.org/10.5851/kosfa.2014.34.2.192

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