Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products

The massive wastewater from surimi manufacture and salt addition is controversial. In our previous study, a chicken-surimi (CS) product can be successfully developed from the spent-hen breast via 3 times of washing steps and 2.5% salt addition in the recipe. Due to the characteristics of broiler bre...

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Detalles Bibliográficos
Autores principales: Wu, Yi-Hsieng Samuel, Lin, Yi-Ling, Wang, Sheng-Yao, Lin, Danqing, Chen, Jr-Wei, Chen, Yi-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9112010/
https://www.ncbi.nlm.nih.gov/pubmed/35567981
http://dx.doi.org/10.1016/j.psj.2022.101885

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9112010/
https://www.ncbi.nlm.nih.gov/pubmed/35567981
http://dx.doi.org/10.1016/j.psj.2022.101885

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