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Comparisons of the Properties of Whitemouth Croaker (<i>Micropogonias furnieri</i>) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;
Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil.
Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;
- 1 Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;
- 2 Laboratory of Bioengineering, Faculty of Engineering, Federal University of Grande Dourados, Dourados, Brazil.
- 3 Laboratory of Food Technology, School of Chemistry and Foods, Federal University of Rio Grande, Rio Grande, Brazil;
Food and Nutrition Sciences·Volume 03 (2012)·Pages 1480–1483·Published 8 November 2012·DOI10.4236/fns.2012.311192
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Abstract
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 peoples’ eating habits.
KeywordsFishChickenSurimi-Like MaterialWhitenessTextureSensory
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